All About Fish cakes
Your complete guide to fish cakes - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Fish cakes Last?
Storage times and freshness tips for fish cakes 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.
Opened or Cooked Refrigerated2-3 days
Signs of Spoilage
Strong, sour, or ammonia-like smell; slimy or sticky surface; dull, grayish, or discolored appearance; visible mold growth.
How to Check
Smell: This is the most reliable test. Any strong, unpleasant, sour, or 'off' odor, even if subtle, indicates spoilage. Visual: Look for changes in color (dullness, graying, green/black spots) or any fuzzy, dark, or unusual mold growth. Touch: Gently touch the surface. If it feels slimy, sticky, or unusually soft/mushy, it's likely spoiled.
Storage Tips
Store in an airtight container to prevent drying out, absorption of other fridge odors, and cross-contamination. Refrigerate promptly after opening or cooking. Do not leave at room temperature for more than 2 hours.
Unopened RefrigeratedUntil 'use-by' date, or 3-5 days if no date
Signs of Spoilage
Bloated packaging, strong fishy or sour odor upon opening, slimy texture, visible mold, dull or discolored appearance (grayish, greenish).
How to Check
Visual: Check packaging for any signs of bloating or punctures. After opening, inspect for discoloration (e.g., dullness, graying, green/black spots) or fuzzy mold growth. Smell: A distinct, strong, unpleasant fishy, sour, or ammonia-like odor is the primary indicator of spoilage. Touch: If the surface feels unusually slimy or sticky, it's likely spoiled.
Storage Tips
Always adhere to the 'use-by' or 'best-before' date on the package. Store in the coldest part of the refrigerator. Discard immediately if any signs of spoilage are present.
Raw Homemade Refrigerated1-2 days
Signs of Spoilage
Strong, unpleasant fishy or sour smell; dull, grayish color; slimy texture; separation of ingredients.
How to Check
Smell: A pronounced, unpleasant fishy or sour odor is a clear sign of spoilage. Visual: Observe the color and consistency. Look for dullness, graying, or any unusual changes from its fresh state. Signs of ingredient separation can also indicate issues. Touch: If the mixture feels excessively slimy, sticky, or unusually wet.
Storage Tips
Handle raw fish cakes with care to prevent cross-contamination. Store covered tightly in the coldest part of the refrigerator. Cook thoroughly to an internal temperature of 145°F (63°C) before consumption. Do not taste raw fish cakes to check for spoilage.
Frozen2-3 months for best quality, up to 6 months for safety
Signs of Spoilage
While generally safe for longer, quality degradation includes severe freezer burn (dry, discolored patches), significant changes in texture (mushy or dry after thawing), or loss of flavor.
How to Check
Visual (after thawing): Check for excessive freezer burn, which appears as dry, leathery, discolored (often grayish-brown) spots. While safe to eat, quality will be compromised. Texture (after thawing): If the thawed fish cake is excessively mushy, crumbly, or very dry, its quality has diminished. Smell (after thawing): Although less common for frozen items, any distinct off-odors after thawing indicate potential spoilage.
Storage Tips
Wrap fish cakes tightly in plastic wrap, then an additional layer of aluminum foil, or use vacuum-seal bags/freezer-safe containers to prevent freezer burn and maintain quality. Label with the date of freezing. Thaw overnight in the refrigerator before cooking or reheating. Never thaw at room temperature. Do not refreeze thawed fish cakes.