Can you eat yellowfin tuna raw?

By Dr Anny Manrich (PhD)

Page last updated: 02/25/2023 | Next review date: 02/25/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

In this article, we will answer the question “Can you eat yellowfin tuna raw?” and discuss what is its health benefits?

Can you eat yellowfin tuna raw?

Yes, you can eat yellowfin tuna raw. Any kind of tuna may be eaten raw, including bluefin, yellowfin, skipjack, and albacore. Some consider it to be one of the most recognizable symbols of sushi and sashimi.

Yellowfin tuna imports to the USA have tripled since 1989, 50–60% of which is designated for the raw tuna market. As sushi consumption has become increasingly popular, the USA has emerged as the second largest market for raw tuna imports behind Japan (1).

Any kind of tuna may be eaten raw, including bluefin, yellowfin, skipjack, and albacore. Some consider it to be one of the most recognizable symbols of sushi and sashimi.

Tuna’s health benefits are many.

High in protein, low in fats and carbohydrates, tuna is a popular choice for a healthy diet. Even if you’ve eaten raw tuna in sushi or tuna salad sandwiches, you may not realize the many health advantages of this fish, whether it’s in its raw, tinned, or cooked form.

Protein-rich fish like salmon and tuna are good for bodybuilders and athletes because of their high concentrations. It offers roughly 25 grams of protein, no carbohydrates, and just a little amount of good fat in one serving of 100 g raw yellowfin tuna (7).

Omega-3 fatty acids, found in tuna and salmon, have been demonstrated to offer several health advantages. Saturated fats, such as those found in red meats like beef, are unhealthy; unsaturated fats, on the other hand, are better for you. Eating foods that contain saturated fats raises the level of cholesterol in your blood. High levels of LDL cholesterol in your blood increase your risk of heart disease and stroke. The American Heart Association recommends aiming for a dietary pattern that achieves 5% to 6% of calories from saturated fat. In addition to lowering high blood pressure, fish and fish oils rich in n-3 fatty acids can modify a variety of cellular processes associated with lipid metabolism, atherosclerosis, thrombosis, and inflammation (1).

It has been shown that omega-3 fatty acids found in fish are beneficial to heart health. The Food and Drug Administration recommends consuming one to two meals of fish each week in an effort to reduce the incidence of heart attacks. This means at least 8 ounces of seafood per week based on a 2,000 calorie diet and varies in the case of children and pregnant women. This kind of omega-3 fatty acid has also been demonstrated to improve blood pressure and decrease inflammation in the body (5).

The best healthful option may be to consume fish in its natural state rather than rely on fish oil supplements. A study indicated that consuming fresh fish was safer and healthier for the heart than using commercial fish oil supplements. The study showed that fresh fish consumption can improve lipid profiles better than omega-3 supplementation, and using oil fish is not a substitute for fresh fish consumption. Based on observations, consumption of fresh fish seems to be superior in lowering the total cholesterol, LDL, and TG levels as well as increasing HDL level. These effects may translate into a reduction in the risk of CVD (8).

Other vitamins, such as vitamin A, vitamin B-12, B 6, vitamin D, and niacin, may also be found in albacore tuna, which are necessary for growth, bone development, hydrogen transfer reactions, and normal functioning of the brain and the nervous system (6)Besides copper, zinc and magnesium, iron, calcium and potassium are also found therein (7).

Cooked versus Raw Tuna

You won’t be fishing and eating fresh tuna from a river, but there are plenty of places where you can get raw fish in a variety of preparations. Sushi and sashimi are two popular Japanese meals that use raw tuna.

Poke bowls, or Hawaiian salads, are often made with raw fish and vegetables, however, this is not always the case. Ceviche, a marinated raw fish dish made with lime or lemon juice, is another option. Carpaccio, an Italian dish that often includes raw meat, may also incorporate raw fish.

All tuna should include the same minerals, vitamins, and omega-3 fatty acids, whether it’s raw or cooked. When it comes to eating tuna, the preparation and danger of parasites and germs are the most important factors.

As a general rule, eating raw fish indicates that you’re eating fish that has been little processed, with no cooking oils and no butter or sauce. Raw fish does not include any extra salts, fats, or calories, making it a healthier option than cooked fish. Raw tuna is the fish in its purest form: pure protein and healthful fats.

Fish Raw Consumption Dangers

There are several health concerns associated with eating raw fish. It’s possible that many people may avoid eating raw fish unless it’s served in a reputable restaurant where it has been carefully monitored and cooked. It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if the choice is to eat raw fish, it is advisable to eat fish that has been previously frozen, because some parasites are killed when frozen (2).

According to the FDA, parasites and bacteria that flourish in raw fish provide the greatest risk of foodborne disease. It is advisable to prepare meats and seafood at a temperature high enough to destroy the germs before eating them. The internal temperature of the fish must reach 145°F, or it should cook till the flesh is clear and separates easily with a fork (2).

Salmonella and Listeria monocytogenes may be identified in raw tuna, according to a Foods research released in March 2016. Even after being refrigerated, raw yellowfin tuna still revealed evidence of Listeria monocytogenes, leading the researchers to stress the importance of properly handling raw seafood from farm to table. Seafood is one of the four food categories with the highest risk responsible for large numbers of foodborne illnesses and outbreaks in the U.S. during the past decade (4).

The Safest Way to Eat Fish

The danger of these toxins, many experts suggest, is outweighed by the advantages of eating fish if it is cooked correctly. Fish, according to the FDA, is an important element of a balanced diet (2).

Most fish and shellfish will have some amount of mercury and other toxins due to the omnipresent nature of pollution in seas and rivers, according to studies.These compounds may build up in the body if consumed in excess, although the vast majority of fish have levels low enough to be considered safe.

According to studies, yellowfin and bigeye are large predatory fish with high levels of mercury. Methylmercury is a neurotoxicant in humans and wildlife , and is a reactive molecule that can bind to cellular proteins thereby increasing its half-life in the cell. High levels of methylmercury in the human body have been associated with developmental disorders, including neurological effect (3).

For this reason, the best approach to get the health advantages of tuna and other forms of seafood is to stick to the safest varieties. Avoid capturing and eating raw fish that you caught yourself unless you’re an experienced fisherman. While it is possible to freeze fish in order to eradicate parasites, it is not recommended to consume raw fish.

To learn more about eating yellowfin tuna raw click here