How Long Does Fish Last?

How long does raw fish last in the fridge?

Raw fish lasts 1-2 days in the fridge when stored at 40 degrees F or below. The short shelf life applies across most fish types: salmon, tuna, cod, tilapia, halibut, mahi-mahi, snapper, and trout all last 1-2 days. For best quality, store fresh fish on ice in a sealed container placed on the bottom shelf of the fridge; the lower temperature extends shelf life by 1-2 additional days. Drain melted ice and replace as needed. Most fish sold in the US has been previously frozen and thawed for display; the 'fresh' fish from the seafood counter started its clock at the store's thawing time. Sushi-grade raw fish should be eaten within 1 day of purchase.

How long does cooked fish last?

Cooked fish lasts 3-4 days in the fridge stored in airtight containers at 40 degrees F or below. The cooking process kills most bacteria, but the moist protein-rich texture supports new bacterial growth during storage. Cool cooked fish to room temperature within 2 hours before refrigerating; the small size of most fillets allows quick cooling when spread on plates. Cooked fish in pasta, salads, or rice bowls lasts 3-4 days. Fish reheats best in the oven at 275 degrees F for 10-15 minutes to preserve moisture; microwave reheating tends to dry out fish and produces strong fishy smells in the kitchen. Don't reheat fish more than once; quality declines rapidly with multiple cycles.

How long does frozen fish last?

Frozen fish life varies by type. Lean fish (cod, tilapia, flounder, sole, halibut) lasts 6 months at 0 degrees F for best quality. Fatty fish (salmon, mackerel, tuna, sardines) lasts 2-3 months due to unsaturated fats becoming rancid in long freezer storage. Shellfish (shrimp, scallops, lobster) lasts 3-6 months frozen. Whole fish lasts slightly longer than fillets due to less surface exposure. To freeze fish properly: wrap tightly in plastic wrap, then in aluminum foil or freezer paper, then place in a freezer bag with air pressed out. Vacuum-sealed fish freezes longest. Label with the date and species. Thaw frozen fish in the fridge overnight (best method), under cold running water (15-30 minutes), or microwave (cook immediately after); never at room temperature.

How can you tell when fish has gone bad?

Bad fish shows clear signs. Strong fishy or sour smell distinct from the mild ocean-fresh aroma indicates spoilage; fresh fish should smell barely noticeable. Slimy texture on raw fish indicates bacterial growth; some moisture is normal, but a slippery film means discarding. Gray, dull, or yellowish color on previously bright flesh indicates oxidation. Eyes on whole fish should be clear and bright; cloudy or sunken eyes indicate aging. Gills should be bright red or pink; brown gills suggest spoilage. The flesh should be firm and bounce back when pressed; mushy or fingerprint-retaining flesh indicates breakdown. Cooked fish should have a uniform appearance; gray patches or unusual discoloration suggest spoilage. Trust your nose; fish food poisoning (scombroid poisoning, ciguatera) can cause severe symptoms within hours.