All About Halibut fillet
Your complete guide to halibut fillet - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Halibut fillet Last?
Storage times and freshness tips for halibut 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 fridge1-2 days
Signs of Spoilage
Strong, pungent, fishy or ammonia-like odor; dull, grayish, or yellowish discoloration; slimy texture; cloudy appearance (losing its translucent quality).
How to Check
Smell test: Fresh halibut has a mild, clean, ocean-like scent. A strong, sour, or 'rotten egg' smell indicates spoilage. Visual inspection: Look for firm, moist, translucent white flesh. Avoid dull, discolored, or dried-out fillets. Touch test: It should be firm and spring back when gently pressed. If it feels slimy or mushy, discard it.
Storage Tips
Store in the coldest part of the refrigerator (usually the bottom shelf) on a bed of ice in a perforated container, with another container underneath to catch melting water. Ensure it's well-wrapped or in an airtight container to prevent cross-contamination and odor transfer. It's best to cook or freeze halibut on the day of purchase.
cooked in fridge3-4 days
Signs of Spoilage
Sour or strong unpleasant odor; slimy or unusually dry and hard texture; visible mold; dull or discolored appearance; off-taste.
How to Check
Smell test: Any sour, rancid, or excessively fishy smell is a sign of spoilage. Visual inspection: Look for any unusual growth, sliminess, or significant discoloration. Texture test: If it feels slimy or unusually tough/dry, it's best to discard. Never taste-test if other spoilage signs are present.
Storage Tips
Store cooked halibut in an airtight container within two hours of cooking to prevent bacterial growth. Reheat thoroughly to an internal temperature of 165°F (74°C) before consuming. Avoid reheating multiple times.
raw in freezer3-6 months
Signs of Spoilage
Significant freezer burn (dry, white or grayish patches on the surface); strong, unpleasant fishy or rancid odor after thawing; mushy or overly soft texture after thawing.
How to Check
Visual inspection (frozen): Check for large ice crystals or widespread freezer burn. Smell test (after thawing): A strong, sour, or ammonia-like smell after thawing indicates spoilage or severe quality degradation. Texture test (after thawing): While some texture change is normal, overly mushy or fibrous flesh is a bad sign.
Storage Tips
For best quality, wrap individual fillets tightly in plastic wrap, then in aluminum foil, or vacuum seal them to prevent freezer burn. Label with the date. Thaw slowly in the refrigerator, preferably overnight, or under cold running water. Do not thaw at room temperature. Cook immediately after thawing.
cooked in freezer2-3 months
Signs of Spoilage
Extensive freezer burn; off-flavors or rancid taste after reheating; extremely dry, rubbery, or mushy texture after thawing and reheating.
How to Check
Visual inspection (frozen): Look for freezer burn. Smell test (after thawing/reheating): Any sour or rancid smell. Taste test: If the flavor is significantly off, or the texture is unpalatable, it's best to discard.
Storage Tips
Store cooked halibut in airtight, freezer-safe containers or heavy-duty freezer bags to prevent freezer burn. Label with the date. Thaw in the refrigerator and reheat gently to avoid drying it out. Quality may degrade over time, leading to a less desirable texture or flavor.