All About Fish
Your complete guide to fish - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Fish Last?
Storage times and freshness tips for fish 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 Fish (Fridge)1-2 days (lean fish like cod, snapper); up to 3 days (fatty fish like salmon, tuna) if impeccably fresh and stored on ice. Best consumed within 24 hours.
Signs of Spoilage
Strong, pungent 'fishy' or ammonia-like odor; dull, sunken eyes; cloudy pupils; slimy or milky film on the skin/flesh; discolored gills (should be bright red, not brown or grey); soft, mushy flesh that doesn't spring back when pressed.
How to Check
Smell: A fresh fish should have a mild, oceanic, or slightly briny smell, not a strong 'fishy' or ammonia odor. Look: Eyes should be clear, bright, and bulging slightly. Gills should be bright red. Skin should be shiny with scales intact. Flesh should look moist and translucent. Touch: Press the flesh gently with a finger. It should be firm and spring back immediately. If it leaves an indentation or feels slimy, it's likely spoiled.
Storage Tips
Store on a bed of ice in a perforated container placed inside another container to catch melting water. Keep in the coldest part of the refrigerator (usually the bottom shelf) to prevent cross-contamination. Do not wash raw fish until just before cooking.
Cooked Fish (Fridge)3-4 days
Signs of Spoilage
Sour, strong fishy, or ammonia-like odor; slimy texture; visible mold; dull or discolored appearance; dry or hardened edges.
How to Check
Smell: Any off-smell, especially sour or rancid notes, indicates spoilage. Look: Check for mold, unusual discoloration (grey, green, black spots), or a dull, dry appearance. Touch: If it feels slimy or unusually sticky, it's likely bad.
Storage Tips
Store in an airtight container to prevent odors from spreading and to protect it from other foods. Cool cooked fish rapidly (within 2 hours) before refrigerating to prevent bacterial growth.
Cooked Fish (Freezer)2-3 months. Quality degrades faster than raw fish due to cooking process.
Signs of Spoilage
Freezer burn; off-flavors or dry, fibrous texture after thawing and reheating; strong, unpleasant odor.
How to Check
Look: Check for freezer burn. Smell/Taste: After thawing and reheating, if it has an off-flavor, smells rancid, or has a significantly degraded texture, it's best to discard.
Storage Tips
Store in an airtight, freezer-safe container or tightly wrapped to prevent freezer burn and odor absorption. Cool rapidly before freezing.
Canned/Shelf-Stable Fish (Unopened Pantry)2-5 years (refer to 'Best By' or 'Use By' date on the can, often safe for longer if stored properly).
Signs of Spoilage
Bulging, leaking, rusting, or severely dented can; foul odor upon opening; mold inside the can; cloudy liquid or unusual discoloration of the fish.
How to Check
Look: Inspect the can thoroughly before opening. Discard any can that is bulging, leaking, or deeply dented. Smell/Look (after opening): If the can appears normal, open it and check for any off-odors (sour, putrid) or unusual appearance (mold, extreme discoloration).
Storage Tips
Store in a cool, dry place away from direct sunlight or extreme temperatures. Do not store cans in areas prone to freezing.
Canned/Shelf-Stable Fish (Opened Fridge)3-4 days
Signs of Spoilage
Strong, sour, or rancid odor; visible mold; slimy texture; discoloration.
How to Check
Smell: A distinct sour or unpleasant smell. Look: Check for mold growth or unusual changes in color or texture.
Storage Tips
Transfer any unused portion from the original can to an airtight, non-metallic container (glass or plastic) before refrigerating. Cans are not designed for long-term storage once opened and can impart a metallic taste.
Raw Fish (Freezer)Lean fish (cod, haddock): 6-8 months; Fatty fish (salmon, tuna, mackerel): 2-3 months (due to higher fat content, prone to rancidity); Shellfish (shrimp, scallops): 3-6 months.
Signs of Spoilage
Freezer burn (dry, discolored spots, leathery texture); strong, unpleasant fishy smell after thawing; very dull or greyish appearance after thawing; mushy or overly soft texture after thawing (though some texture change is normal).
How to Check
Look: Before freezing, ensure it's fresh. After thawing, inspect for significant freezer burn. Smell: Thaw fish in the refrigerator. A strong, unpleasant fishy or rancid smell after thawing is a clear sign of spoilage. Touch: While some texture change is normal, if it's excessively mushy or falls apart easily after thawing, it may be compromised.
Storage Tips
For best quality, wrap fish tightly in plastic wrap or foil, then place in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date. Thaw slowly in the refrigerator, never at room temperature. Cook immediately after thawing.