Cod fillet ingredient

All About Cod fillet

proteins

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

4 storage methods
19 substitutes
4 cooking methods

How Long Does Cod fillet Last?

Storage times and freshness tips for cod fillet 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.

raw in fridge
1-2 days (up to 3 days if exceptionally fresh and well-chilled)

Signs of Spoilage

Strong, pungent, sour, or ammonia-like 'fishy' odor (distinct from a mild ocean smell); dull, grayish, or yellowish discoloration; slimy or sticky texture; flesh separating easily; cloudy eyes (if whole fish).

How to Check

  1. Smell Test: Fresh cod should have a very mild, clean, or slightly briny aroma. A strong, offensive, or sour smell is the primary indicator of spoilage.

  2. Visual Inspection: Look for a pearly white, translucent, and moist appearance. Discard if it looks dull, gray, yellow, or has any dark spots.

  3. Touch Test: Gently press the fillet. It should be firm and spring back slightly. If it feels slimy, mushy, or leaves a residue on your fingers, it's likely spoiled.

Storage Tips

Store cod in the coldest part of your refrigerator (usually the bottom shelf). For best results, place the fillets in a sealed container or zip-top bag set over a bowl of ice to keep the temperature as low as possible without freezing. Prevent raw fish juices from dripping onto other foods.

cooked in fridge
3-4 days

Signs of Spoilage

Sour, rancid, or unusually strong 'fishy' odor (different from when freshly cooked); visible mold; dry, hardened, or discolored spots; unusually slimy or sticky texture.

How to Check

  1. Smell Test: Cooked fish should not have a strong odor. Any sour, off-putting, or intense 'fishy' smell indicates spoilage.

  2. Visual Inspection: Look for any signs of mold, discoloration, or a dried-out appearance. Cooked cod should be opaque and flaky.

  3. Touch Test: If the texture feels unusually slimy, mushy, or extremely dry and hard, it's best to discard.

Storage Tips

Cool cooked cod quickly (within 2 hours) and store in an airtight container to prevent bacterial growth and absorption of fridge odors. Reheat thoroughly to 165°F (74°C).

raw in freezer
3-6 months (for best quality; safe indefinitely at 0°F/-18°C or below)

Signs of Spoilage

Significant freezer burn (dry, discolored, leathery patches); strong, unpleasant 'fishy' or ammonia-like smell after thawing; extremely mushy or fibrous texture after thawing.

How to Check

  1. Visual Inspection (frozen): Check for excessive freezer burn (white or grayish dry spots). While not unsafe, it indicates significant quality degradation.

  2. Smell Test (after thawing): Thawed cod should have a mild scent. If it smells strongly 'fishy,' sour, or ammonia-like, discard it.

  3. Touch Test (after thawing): The fillet should still be relatively firm. If it's overly mushy or falls apart easily after thawing, quality is compromised or it may be spoiled.

Storage Tips

To prevent freezer burn and maintain quality, wrap individual fillets tightly in plastic wrap, then an additional layer of aluminum foil or place in a freezer-safe bag, pressing out as much air as possible. Label with the date. Thaw slowly in the refrigerator for best results.

cooked in freezer
2-3 months (for best quality; safe indefinitely at 0°F/-18°C or below)

Signs of Spoilage

Significant freezer burn; off-flavors or stale taste after thawing and reheating; excessively dry, rubbery, or unpleasant texture after thawing and reheating.

How to Check

  1. Visual Inspection (frozen): Check for freezer burn.

  2. Smell Test (after thawing/reheating): Any unpleasant, stale, or rancid smell.

  3. Taste Test (after reheating): If it tastes stale, off, or unpleasant, it's best to discard. (Always use smell and visual cues before tasting high-risk items).

Storage Tips

Store cooked cod in an airtight, freezer-safe container or heavy-duty freezer bag to prevent freezer burn and maintain flavor. Thaw in the refrigerator and reheat thoroughly to 165°F (74°C) using a method that doesn't dry it out further (e.g., oven, microwave with a splash of liquid).