All About Eel fillets
Your complete guide to eel fillets - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Eel fillets Last?
Storage times and freshness tips for eel 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.
Raw Fresh Eel Fillets (Fridge)1-2 days
Signs of Spoilage
Strong, pungent 'fishy' or ammonia-like odor, dull and discolored flesh (losing its pearly sheen), slimy or sticky texture, cloudy eyes (if head is attached), loss of firmness.
How to Check
Smell Test: A strong, sour, or ammonia-like smell is the most reliable indicator. Fresh eel should have a mild, clean ocean scent. Visual Inspection: Look for any discoloration (grayish or brownish tones), dullness, or excessive sliminess. Touch Test: Fresh eel should be firm to the touch and spring back when gently pressed. If it feels mushy or leaves a residue on your fingers, it's likely spoiled.
Storage Tips
Store in the coldest part of your refrigerator (typically the bottom drawer or back of the fridge). Place fillets in a single layer on a plate lined with paper towels, then cover tightly with plastic wrap or place in an airtight container to prevent odors from spreading and minimize cross-contamination. Consume as soon as possible.
Cooked Eel Fillets (Fridge)3-4 days
Signs of Spoilage
Sour or off-putting odor, slimy film on the surface, visible mold growth, unusually dry or hard texture that wasn't present when cooked.
How to Check
Smell Test: A sour, rancid, or unpleasant odor indicates spoilage. Cooked eel should smell mildly savory or of its seasonings. Visual Inspection: Look for any fuzzy white, green, or black mold, or a slimy film. Texture Test: The eel might feel unusually sticky or mushy.
Storage Tips
Allow cooked eel to cool completely within two hours before refrigerating. Store in an airtight container to maintain moisture and prevent absorption of other food odors. Reheat thoroughly to an internal temperature of 165°F (74°C).
Raw Fresh Eel Fillets (Freezer)3-6 months
Signs of Spoilage
Severe freezer burn (dry, discolored patches, typically whitish or grayish), strong 'fishy' smell upon thawing, significant loss of texture and flavor after thawing.
How to Check
Visual Inspection: Check for extensive freezer burn. While not dangerous, it severely degrades quality. Smell Test (after thawing): Thawed eel should have a mild, clean scent. A strong fishy odor suggests quality degradation or spoilage before freezing. Texture Test (after thawing): Severely freezer-burned eel will be very dry and fibrous.
Storage Tips
For best quality, thoroughly rinse and pat dry the fillets. Wrap individual fillets tightly in plastic wrap, then an additional layer of aluminum foil or place in a heavy-duty freezer bag, expelling as much air as possible. Label with the date. Freeze quickly at 0°F (-18°C) or below. Thaw slowly in the refrigerator overnight before cooking.
Cooked Eel Fillets (Freezer)2-3 months
Signs of Spoilage
Similar to raw frozen, primarily freezer burn, but also significant drying out or mushy texture upon thawing due to fat content and cooking. Off-flavors can develop.
How to Check
Visual Inspection: Look for freezer burn. Texture Test (after thawing): Cooked eel can become mushy or overly dry if not frozen properly or stored too long. Smell Test (after thawing): A rancid or stale smell indicates fat oxidation.
Storage Tips
Allow cooked eel to cool completely. Wrap tightly in plastic wrap and then foil, or place in an airtight freezer-safe container. Label with the date. Freezing cooked fish can sometimes alter its texture, making it slightly drier or softer upon reheating. Thaw in the refrigerator and reheat gently to retain moisture.
Pre-Cooked/Unagi Eel Fillets (Opened in Fridge)2-3 days
Signs of Spoilage
Sour, rancid, or ammonia-like odor, slimy or sticky texture, visible mold growth, or significant drying out.
How to Check
Smell Test: A strong, unpleasant odor is the primary indicator. Visual Inspection: Look for mold, discoloration, or a slimy film. Touch Test: If it feels excessively slimy or sticky, it's likely spoiled.
Storage Tips
Once opened, transfer any unused portions to an airtight container or re-wrap tightly in plastic wrap to minimize air exposure and prevent drying. Consume within a few days for best quality and safety.
Pre-Cooked/Unagi Eel Fillets (Unopened in Fridge)Refer to 'Best By' or 'Use By' date, typically 1-2 weeks past purchase if not near expiration.
Signs of Spoilage
Packaging appears bloated or swollen, strong sour or off-odor when opened, visible mold, or unusual discoloration not present in fresh product.
How to Check
Visual Inspection: Check the package for any signs of swelling, which can indicate bacterial growth. Date Check: Always adhere to the 'Best By' or 'Use By' date on the packaging. Smell Test (upon opening): If it smells sour, rancid, or excessively 'fishy' beyond a mild savory aroma, discard it.
Storage Tips
These products are typically shelf-stable until opened, but often sold refrigerated. Always check the manufacturer's instructions for storage. Do not consume if the 'Best By' date has passed or if packaging is compromised.
Pre-Cooked/Unagi Eel Fillets (Freezer)3-4 months
Signs of Spoilage
Freezer burn (dry, discolored areas), significant loss of flavor or development of off-flavors (e.g., rancid notes from fat oxidation) upon thawing and reheating.
How to Check
Visual Inspection: Check for freezer burn. Smell Test (after thawing): While still safe, a stale or slightly rancid smell can indicate quality degradation. Texture Test (after thawing): May become slightly tougher or drier.
Storage Tips
Many pre-cooked unagi products are sold frozen and can be stored in their original packaging if freezer-safe. If transferring from refrigerated, wrap tightly in plastic wrap and then foil or a freezer bag. Thaw in the refrigerator overnight and reheat gently to maintain moisture and flavor.