All About Tilapia fillets
Your complete guide to tilapia fillets - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Tilapia fillets Last?
Storage times and freshness tips for tilapia fillets 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 fridge (fresh, unfrozen)1-2 days
Signs of Spoilage
Strong, pungent 'fishy' or ammonia-like odor; dull, grayish, or discolored flesh; slimy or milky coating; soft, mushy texture that doesn't spring back when pressed.
How to Check
Smell: A clean, fresh fish should have a mild, ocean-like scent, not strong or offensive. Look: Flesh should be translucent, slightly iridescent, and moist. Avoid opaque or dull fillets. Touch: Gently press the fillet with a finger; it should be firm and elastic, springing back immediately. If it leaves an indentation, it's likely spoiled.
Storage Tips
Store in the coldest part of your refrigerator, preferably on a bed of ice in a perforated container over another container to catch meltwater. Keep well-wrapped to prevent odors from spreading and to avoid cross-contamination. Consume or freeze within 1-2 days of purchase.
cooked in fridge3-4 days
Signs of Spoilage
Sour, ammonia-like, or distinctly 'off' smell; slimy or sticky texture; visible mold growth; dull or faded color compared to when freshly cooked.
How to Check
Smell: Sniff for any sour or unpleasant odors. Look: Check for any discoloration, fuzzy spots, or mold. Touch: If the surface feels slimy or sticky, it's a sign of bacterial growth. Do not taste to test for spoilage.
Storage Tips
Store cooked tilapia in an airtight container to prevent odor absorption and bacterial growth. Refrigerate within two hours of cooking. Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
raw in freezer3-6 months
Signs of Spoilage
Excessive freezer burn (dry, discolored, leathery patches); strong, 'fishy' smell after thawing that persists; very dry or stringy texture after cooking due to dehydration.
How to Check
Look: Check for large ice crystals or white/gray patches (freezer burn). Smell (after thawing): Thaw in the refrigerator overnight and then check for any off-odors before cooking. If the smell is strong and unpleasant, discard.
Storage Tips
To prevent freezer burn and preserve quality, wrap fillets tightly in plastic wrap, then in aluminum foil or place in a vacuum-seal bag. Remove as much air as possible. Label with the date of freezing. Thaw slowly in the refrigerator, never at room temperature. Cook immediately after thawing.
cooked in freezer2-3 months
Signs of Spoilage
Freezer burn (dry, discolored areas); dry, rubbery, or unpleasant texture after reheating; significant loss of flavor.
How to Check
Look: Check for freezer burn. Smell (after thawing and reheating): While less common, an off-odor can indicate spoilage. Taste: If the texture is unpleasant or the flavor is significantly degraded, it's best to discard for quality reasons.
Storage Tips
Allow cooked tilapia to cool completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date. Thaw overnight in the refrigerator and reheat gently to prevent drying out.