Cod fillets ingredient

All About Cod fillets

proteins

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

5 storage methods
15 substitutes
4 cooking methods

How Long Does Cod fillets Last?

Storage times and freshness tips for cod fillets 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

Signs of Spoilage

Freezer burn; off-odors after thawing; significant texture degradation (e.g., becoming mushy or excessively dry) impacting palatability.

How to Check

  1. Visual Inspection (Frozen): Check for signs of freezer burn.

  2. Smell Test (After Thawing): After thawing, any sour, rancid, or unpleasant smell indicates spoilage or poor quality.

Storage Tips

Cool cooked cod completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags. Reheat thoroughly after thawing to 165°F (74°C).

cooked in fridge
3-4 days

Signs of Spoilage

Sour, off-putting, or rancid odor; slimy texture; visible mold growth; unusual discoloration.

How to Check

  1. Smell Test: Cooked fish should not have a strong odor. Any sour, distinctly unpleasant, or rancid smell indicates spoilage.

  2. Visual Inspection: Check for any fuzzy mold, unusual green/black spots, or a general dull, dried-out appearance combined with an off-smell.

  3. Touch Test: While cooked fish can be flaky, any distinct sliminess on the surface is a sign of bacterial growth.

Storage Tips

Cool cooked cod quickly (within 2 hours) and store in an airtight container to prevent odor transfer and drying out. Reheat thoroughly to an internal temperature of 165°F (74°C).

raw in freezer
6-8 months (for best quality), up to 1 year

Signs of Spoilage

Severe freezer burn (dry, leathery, grayish-brown patches); strong 'fishy' or rancid odor after thawing; extremely dry or mealy texture after thawing due to quality degradation.

How to Check

  1. Visual Inspection (Frozen): Look for extensive freezer burn, which indicates dehydration and loss of quality. While not unsafe, it will negatively impact taste and texture.

  2. Smell Test (After Thawing): After thawing properly in the fridge, if the cod emits a strong, pungent 'fishy' or ammonia-like smell, it's likely spoiled or has significantly degraded in quality.

Storage Tips

To prevent freezer burn and extend quality, wrap individual fillets tightly in plastic wrap, then in aluminum foil, or use a vacuum sealer. Place in a freezer-safe bag or container, removing as much air as possible. Label with the date of freezing. Thaw overnight in the refrigerator before cooking.

thawed in fridge (after freezing)
1-2 days

Signs of Spoilage

Same as 'raw in fridge': Strong, sour, or ammonia-like 'fishy' odor; dull, slimy, or milky appearance; loss of firmness.

How to Check

Same as 'raw in fridge':

  1. Smell Test: Check for strong, unpleasant odors.

  2. Visual Inspection: Look for dullness, discoloration, or milky liquid.

  3. Touch Test: Check for sliminess or mushy texture.

Storage Tips

Once thawed, treat cod fillets as fresh raw fish and cook within 1-2 days. Never refreeze raw fish that has been thawed unless it has been cooked first. Thaw in the refrigerator, not at room temperature, to ensure food safety.

raw in fridge
1-2 days

Signs of Spoilage

Strong, sour, or ammonia-like 'fishy' odor; dull, slimy, or milky appearance; loss of firmness; flesh separating easily; presence of milky liquid.

How to Check

  1. Smell Test: Fresh cod should have a very mild, clean, ocean-like smell, or almost no smell. A strong, pungent 'fishy' or sour odor is a primary indicator of spoilage.

  2. Visual Inspection: Look for a pearly white, translucent appearance. Discoloration (yellowing, browning), dullness, or a milky film are bad signs.

  3. Touch Test: Gently press the fillet; it should be firm and spring back to its original shape. If it feels mushy, slimy, or leaves an indentation, it's spoiled.

Storage Tips

Store cod in the coldest part of your refrigerator (usually the bottom shelf) immediately upon purchase. Keep it in its original packaging or transfer to an airtight container. For best results, place the container on a bed of ice in the fridge to maintain a colder temperature.