Cod ingredient

All About Cod

proteins

Your complete guide to cod - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.

4 storage methods
18 substitutes
4 cooking methods

How Long Does Cod Last?

Storage times and freshness tips for cod in different conditions.

Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.

Cooked in Freezer
2-3 months (for best quality), up to 4-6 months (safe)

Signs of Spoilage

Extensive freezer burn; strong off-flavors or odors after thawing and reheating; excessively dry or crumbly texture (often due to freezer burn or overcooking during reheating).

How to Check

  1. Visual Inspection (Frozen): Look for freezer burn.

  2. Smell Test (Thawed & Reheated): Any sour, rancid, or unusually strong fishy smell after reheating indicates spoilage.

  3. Taste Test (Small amount): If unsure, taste a very small piece. Any off-flavors, bitterness, or metallic taste means it should be discarded.

Storage Tips

Allow cooked cod to cool completely before freezing. Store in an airtight, freezer-safe container or vacuum-sealed bag to maintain quality. Label with the date. Thaw in the refrigerator overnight and reheat gently to avoid drying out the fish.

Raw in Refrigerator
1-2 days

Signs of Spoilage

Strong, sour, or overly 'fishy' odor (beyond a mild ocean smell); dull, grayish, or yellowish discoloration; slimy or milky film on the surface; soft, mushy texture that doesn't spring back when touched.

How to Check

  1. Smell Test: A fresh cod should have a mild, clean ocean or briny smell, not a strong, offensive 'fishy' odor.

  2. Visual Inspection: Look for bright, translucent flesh (if skinless) or shiny, moist skin. Avoid dull, discolored, or dried-out areas.

  3. Touch Test: Gently press the flesh with your finger. It should be firm and spring back immediately. If it leaves an indentation or feels slimy, it's likely spoiled.

Storage Tips

Store raw cod in its original packaging (if sealed) or wrapped tightly in plastic wrap or parchment paper, then placed in a sealed bag or container. Place it on a plate with a rim or in a bowl to catch any drips, and keep it on the lowest shelf of the fridge to prevent cross-contamination. Consume or freeze within 1-2 days of purchase.

Cooked in Refrigerator
3-4 days

Signs of Spoilage

Sour, off-putting, or unusually strong fishy smell; mold growth (black, green, or white fuzz); slimy texture; dried out or hardened edges; noticeable change in color.

How to Check

  1. Smell Test: Cooked cod should have a mild, pleasant aroma. Any sour, rancid, or strong 'fishy' smell indicates spoilage.

  2. Visual Inspection: Look for any discoloration, mold, or unusual growths. The flesh should still look moist and flaky.

  3. Texture Test: If the fish feels slimy or excessively dry/hard, it's best to discard it.

Storage Tips

Allow cooked cod to cool completely (within 2 hours) before transferring to an airtight container. Refrigerate promptly to prevent bacterial growth. Reheat thoroughly to an internal temperature of 165°F (74°C).

Raw in Freezer
6-8 months (for best quality), up to 1 year (safe)

Signs of Spoilage

Significant freezer burn (dry, discolored, leathery patches on the surface); strong, unpleasant 'fishy' odor upon thawing; very dry, fibrous, or tough texture after cooking (due to quality degradation from freezer burn).

How to Check

  1. Visual Inspection (Frozen): Check for signs of freezer burn. While safe to eat, heavily freezer-burned fish will have a compromised texture and flavor.

  2. Smell Test (Thawed): After thawing, if the fish emits a strong, sour, or ammonia-like smell, it's likely spoiled.

  3. Texture Test (Thawed): If the fish feels unusually mushy or extremely dry after thawing and before cooking, quality may be significantly degraded.

Storage Tips

To freeze raw cod, pat it dry, wrap it tightly in plastic wrap, then an additional layer of aluminum foil or place it in a freezer-safe bag, removing as much air as possible to prevent freezer burn. Label with the date. Thaw frozen cod slowly in the refrigerator overnight for best results, or under cold running water for quicker thawing. Never thaw at room temperature.