Tilapia fillet ingredient

All About Tilapia fillet

proteins

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

4 storage methods
17 substitutes
5 cooking methods

How Long Does Tilapia fillet Last?

Storage times and freshness tips for tilapia 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.

cooked in fridge
3-4 days

Signs of Spoilage

Sour, strong 'fishy,' or unpleasant odor; slimy coating; visible mold growth; dull, discolored, or unusually dry/hard appearance; mushy or rubbery texture.

How to Check

  1. Smell Test: This is the most reliable indicator. Any off, sour, or strong 'fishy' smell (beyond a mild cooked fish aroma) means it's spoiled.

  2. Visual Inspection: Look for any changes in color, the presence of a slimy film, or any fuzzy mold.

  3. Touch Test: If the fish feels unusually slimy, sticky, or hard, it's best to discard it.

Storage Tips

Allow cooked tilapia to cool completely (within 2 hours) before transferring to an airtight container and refrigerating. This prevents bacterial growth and keeps the fish from drying out or absorbing fridge odors. Reheat thoroughly to an internal temperature of 165°F (74°C).

cooked in freezer
2-3 months (for best quality)

Signs of Spoilage

Significant freezer burn (dry, discolored patches); off-flavors or dry, rubbery texture after thawing and reheating.

How to Check

  1. Visual Inspection (frozen): Check for signs of freezer burn.

  2. Smell Test (after thawing): After thawing in the fridge, the fish should still have a pleasant, cooked fish aroma.

  3. Taste Test (after reheating): If, after reheating, it tastes distinctly off, stale, or unpleasant, discard it.

Storage Tips

Cool cooked tilapia completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Label with the date. Thaw in the refrigerator overnight and reheat thoroughly until steaming hot.

raw in freezer
3-6 months (for optimal quality; safe indefinitely if kept at 0°F/-18°C, but quality degrades)

Signs of Spoilage

Significant freezer burn (dry, discolored patches, white or grey areas); strong, unpleasant 'fishy' smell or sour odor after thawing; excessively mushy or watery texture after thawing.

How to Check

  1. Visual Inspection (frozen): Check for signs of freezer burn. While safe, heavily freezer-burned fish will be dry and have a compromised texture.

  2. Smell Test (after thawing): Thaw the fillet slowly in the refrigerator overnight. Once thawed, check for any strong, off-odors like ammonia or a very sour smell.

  3. Texture Test (after thawing): The fillet should still feel relatively firm. If it's excessively mushy, falls apart easily, or is very dry/fibrous after thawing, quality is significantly degraded or it may be spoiled.

Storage Tips

To prevent freezer burn and maintain quality, wrap individual fillets tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag, removing as much air as possible. Label with the date. Thaw frozen tilapia slowly in the refrigerator, never at room temperature. Cook immediately after thawing.

raw in fridge
1-2 days (up to 3 days if exceptionally fresh and properly stored)

Signs of Spoilage

Strong, pungent, sour, or ammonia-like 'fishy' smell; dull, greyish, or milky appearance; slimy film on the surface; soft, mushy, or sticky texture; dried-out edges.

How to Check

  1. Smell Test: A fresh fillet should have a mild, clean, ocean-like smell or no strong odor. Any strong, unpleasant, or sour smell indicates spoilage.

  2. Visual Inspection: Look for bright, translucent, moist flesh. Avoid fillets that look dull, discolored, or have a milky coating.

  3. Touch Test: Gently press the flesh with a finger; it should be firm and spring back immediately. If it leaves an indentation, feels mushy, or is excessively slimy, it's likely spoiled.

Storage Tips

Store raw tilapia on the coldest shelf of your refrigerator (usually the bottom shelf, to prevent drips onto other foods) in an airtight container or tightly wrapped in plastic wrap and then foil. For best results, place it in a bowl over a bed of ice in the fridge to maintain the coldest possible temperature without freezing. Cook or freeze within the recommended duration.