Fish is a delicious, healthy addition to your weekly meals, but it’s also one of the most perishable proteins in your kitchen. Whether you’ve brought home a fresh fillet from the market or have leftovers from last night’s dinner, it’s essential to know how long fish can stay in the fridge before it starts to spoil.
The answer depends on whether the fish is raw or cooked, how it was stored, and how fresh it was when you bought it. Here’s everything you need to know to keep your seafood safe and flavorful.
How Long Can Raw Fish Stay in the Fridge?
Raw fish typically lasts 1 to 2 days in the refrigerator. That short window is because fish is highly sensitive to temperature and starts to break down quickly. The clock starts ticking the moment it’s out of the water, so even “fresh” fish from the store may already be a day or two old.
Best practices for raw fish storage:
- Keep it in the coldest part of the fridge, ideally at or below 32°F (0°C)
- Place the fish on a plate or in a shallow pan
- Cover loosely with plastic wrap or foil
- If possible, surround it with crushed ice and drain melted ice regularly
If you don’t plan to cook the fish within a day or two, your best bet is to freeze it.
How Long Can Cooked Fish Stay in the Fridge?
Cooked fish lasts longer than raw. You can safely keep cooked fish in the refrigerator for up to 3 to 4 days, as long as it’s properly stored.
Store cooked fish in an airtight container or tightly wrapped in aluminum foil or plastic wrap. Make sure it cools completely before refrigerating to avoid condensation and bacterial growth.
Signs That Fish Has Gone Bad
Even if you’re within the safe time frame, it’s always wise to check for signs of spoilage before eating fish.
- Smell: Fresh fish smells like the ocean or has a very mild scent. A sour, fishy, or ammonia-like odor is a clear warning sign.
- Texture: Slimy or mushy texture is a red flag. Fish should feel firm and slightly moist.
- Color: Dull or grayish coloring, or any green or brown discoloration, may indicate spoilage.
If you notice any of these, don’t risk it—toss it out.
Can You Freeze Fish to Extend Its Shelf Life?
Yes, and it’s the best option if you’re not planning to use it soon. Most raw fish can be frozen for up to 3 to 8 months, depending on the variety, while cooked fish can be frozen for up to 2 to 3 months.
Tips for freezing fish:
- Wrap fish tightly in plastic wrap and then in aluminum foil
- Use freezer-safe bags or containers with the air squeezed out
- Label with the date and type of fish
Thaw frozen fish overnight in the fridge for best texture. Avoid thawing at room temperature.
Special Considerations for Sushi-Grade or Delicate Fish
If you’ve bought sushi-grade fish or highly delicate varieties (like sole or flounder), it’s best to eat them as soon as possible. These types of fish may degrade faster and require more precise handling. Aim to consume them the same day or the next day at the latest.
Final Thoughts
To recap:
- Raw fish: 1 to 2 days
- Cooked fish: 3 to 4 days
- Frozen raw fish: 3 to 8 months
- Frozen cooked fish: 2 to 3 months
Fish is one of the most time-sensitive proteins, so treat it with care. Always keep it cold, store it properly, and use your senses to assess freshness. Whether you’re pan-searing salmon, grilling tuna, or making homemade fish tacos, a little attention to storage goes a long way toward keeping your meals safe and satisfying.
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