Tilapia ingredient

All About Tilapia

proteins

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

4 storage methods
13 substitutes
4 cooking methods

How Long Does Tilapia Last?

Storage times and freshness tips for tilapia 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 (Fridge)
1-2 days

Signs of Spoilage

Strong, sour, or ammonia-like 'fishy' odor (distinct from a mild ocean scent); dull, cloudy eyes (if whole); gray or yellowish discoloration of the flesh; slimy or milky film on the surface; soft, mushy texture.

How to Check

  1. Smell Test: Fresh tilapia should have a very mild, clean, almost sweet smell, or no strong odor at all. A pungent, sour, or ammonia smell is a clear sign of spoilage.

  2. Visual Inspection: Look for bright, clear eyes (if whole), and translucent, firm flesh. Avoid if eyes are sunken/cloudy, gills are dull brown, or flesh is discolored.

  3. Touch Test: Gently press the flesh; it should be firm and spring back quickly. If it feels slimy, sticky, or leaves an indentation, it's likely spoiled.

Storage Tips

Always store raw fish on the bottom shelf of your refrigerator to prevent any drips from contaminating other foods. Keep it in its original packaging or transfer to an airtight container, placed on a plate with ice if possible, to maintain a colder temperature. Use as quickly as possible for best quality and safety.

Cooked (Fridge)
3-4 days

Signs of Spoilage

Sour, strong 'fishy' or off-odor; slimy or sticky texture on the surface; visible mold growth; dull or grayish appearance.

How to Check

  1. Smell Test: Any unpleasant, sour, or ammonia-like smell indicates spoilage. Cooked fish should retain a mild, savory aroma.

  2. Visual Inspection: Look for any discoloration, fuzzy mold, or an unnaturally dried-out appearance combined with an off-smell.

  3. Touch Test: A slimy or sticky film on the surface is a sign of bacterial growth.

Storage Tips

Ensure cooked tilapia is cooled rapidly and refrigerated within two hours of cooking. Store in an airtight container to prevent drying out and absorbing other fridge odors. Reheat thoroughly to an internal temperature of 165°F (74°C).

Raw (Freezer)
6-8 months (for best quality), up to 1 year (if vacuum-sealed)

Signs of Spoilage

Severe freezer burn (dry, leathery, discolored patches on the surface); strong rancid odor after thawing; exceptionally dry or tough texture after thawing that doesn't improve with cooking.

How to Check

  1. Visual Inspection (Frozen): Look for excessive white or grayish-brown dry spots, which indicate freezer burn.

  2. Smell Test (After Thawing): After thawing in the refrigerator, the fish should still have a mild, fresh scent. Any strong, unpleasant, or rancid smell means it's spoiled.

  3. Texture Test (After Thawing): The flesh should still be somewhat firm. Excessive mushiness or sliminess after thawing is a warning sign.

Storage Tips

To minimize freezer burn, wrap tilapia tightly in plastic wrap or foil, then place it in a freezer bag or airtight container, expelling as much air as possible. Label with the date. Thaw slowly in the refrigerator overnight for best results. Never thaw at room temperature. Once thawed, use immediately and do not refreeze.

Cooked (Freezer)
2-3 months (for best quality)

Signs of Spoilage

Significant freezer burn (dry, discolored patches); off-flavor or extremely dry, tough texture after thawing and reheating that is beyond simple quality degradation.

How to Check

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

  2. Smell Test (After Thawing): It should smell like cooked fish. Any sour or off-odor is a concern.

  3. Texture/Taste Test (After Reheating): While not a primary safety indicator, a very dry, rubbery, or significantly off-tasting product suggests quality has severely degraded.

Storage Tips

Cool cooked tilapia completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date. Thaw in the refrigerator and reheat thoroughly until steaming hot throughout.