How Long Does Fresh Seafood Last In The Fridge?
Fresh seafood; whether its raw fish or shellfish, can only last in the fridge for up to two days. It is best that you cook it or fry it, and consume it within two days. After these two days, the quality of the fish will start to suffer and it will develop an unpleasant fix odor.
Freeze-dried seafood may be damaged if it is allowed to thaw in transit and left in a warmer environment too long before being cooked. Frozen seafood needs to stay frozen, and it is good practice to date your packages of frozen seafood, so that you can use older seafood sooner. You can store fish that is frozen, raw or cooked, for about nine months before you need to throw it out. You can preserve the freshness of fish by keeping it in the cooler section of the refrigerator immediately after you use it.
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Once opened, take your fish out of its unique wrapper and place in a sealed container in your refrigerator, eating it within 3-4 days. Keep the entire device in the refrigerator, draining and refrigerating your fish every day, until you are ready to prepare the fish. After that point, fish should either be discarded or returned to the freezer, then cooked thoroughly next time you use it, in order to make sure that your fish is cooked.
|Raw fish or shellfish||In fridge up to 2 days|
Cooked fish can safely last up to four days in the refrigerator, depending on the type of fish that was cooked. To reach that time limit, cooked fish should be refrigerated within two hours of cooling, to make sure that the bacteria do not increase to a hazardous level. Fish can last several extra days stored in a cooler than held at room temperature. In other words, assuming the worst, your fish will either last more than two hours at room temperature, or more than two days in the fridge.
Anything longer than two hours at room temperature would give bacteria and fungi ample time to multiply and render raw fish unsafe to consume. If you cannot prepare them in 3 days, you are better off freezing any remaining pieces at a temperature of 0degF or lower. Raw fish should only be stored in a refrigerator (40degF/4.4degC or less) for one to two days before freezing or cooking.
If you prepare the raw fish then store in the refrigerator, it may keep for six days beyond the original sale-by date. If you prepare fish, or purchase prepared fish, and then store in your fridge in a sealed container, it is good for five or six days past the sold-by date. While fresh, cooked fish can last just a few days in the refrigerator, it is shelf life can be extended if you freeze it. Whether the cooked fish is cooked or uncooked, frozen fish will stay edible much longer than refrigerated fish, unless it is the highly sought-after smoked salmon.
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Keeping your fish in a cooler is an excellent way to keep your fish fresh for several days before it starts spoiling. Wrap fish tightly in plastic wrap and put in the fridge…Make sure that fish stays cool by drained and replacing the ice often, and avoid leaving the fish sitting in the water too long. All seafood can be stored in a cooler, but if you are not using a fish within two days after purchase, tightly wrap the fish in freezer paper, foil, or plastic wrap and place it in a freezer.
According to Stephanie Harris-Uyidi, chef and cookbook author, you can keep the fish in the refrigerator up to two days if it is going to be used right after purchase. In the event that you are planning on buying it now and using it after more than three days, fish can stay in the freezer for about 6 months or longer depending on the type of fish. That is, if you place fish in your freezer during its last usable days of fish (two days after the date of sale), you will have to consume it the day that it defrosts. Fish that has defrosted is eligible to thaw again as long as it was defrosted in a refrigerator and was not left in there more than two days.
Fish that looks extremely fresh might not have been treated with a preservative to inhibit microbes from growing, and is best used within 1 day of purchase; frozen fish should be defrosted in the fridge. When thawing frozen fish, it must be placed in a cooler, and allowed to thaw for 18-24 hours for each 1lb bag. When frozen, store the fish in its original wrapper; after thawing, use a resealable, liquid-tight plastic bag.
Once that is done, transfer the individual fish filets to the sealed freezer bag (squeeze out all air you can before sealing). Bury the individual fish on ice right away, or use a frozen slush pack, about 2 parts ice to 1 part water, to help keep the fish cold. If your freezer does not have an ice flake option, you can store fish in a slurry of ice and water.
Keep in mind that freezing your fish in blocks of ice will yield lower-quality fish compared to the glazed method. Fish will lose quality and quickly degrade at higher temperatures for storage — so use ice whenever possible. Avoid packages that show signs of frost or ice crystals, which could mean fish has been stored for an extended period or has been thawed and re-frozen. Place packages on a dish that is covered by ice, at the bottom of your cooler; do not store fish above foods that produce strong smells.
Only purchase fish that is refrigerated or displayed on a bed of dense, fresh ice (preferably in a box or with some kind of cover). If you cannot do this immediately, you need to have coolers of ice waiting for your fresh caught fish. By placing the fillets of the fish, or cleaning the whole fish, on top of ice, you will reduce the temperature to around 32degF (0degC), which will help to keep the fish fresh for two to three days.
Buy only enough fish that you will use within one to two days; try to not store fish longer than three days, as it may become slimy or “off” due to bacteria growth. Whether the fresh fish is purchased at a local fishmonger or at a supermarket, make sure you put it in the fridge immediately after purchase.
From the time out of the water until you cook the fish, this will vary widely depending on the species, size, and so forth, but you should generally get more than 2-3 days out of your fish when properly handled. It is safe to eat frozen fish or shellfish indefinitely; however, flavors and textures will decrease over longer periods of storage.
How long can fresh fish last in the fridge?
While cooked fish can be kept in the refrigerator for up to four days, fresh fish can only stay there for up to two days. It is recommended to discard fresh fish if it has an off-putting odor, a sour taste, or any discoloration on the margins.
How can you tell if fish is spoiled?
Slimy, milky meat (a thick, slippery coating), and a fishy odor are some characteristics of poor fish. This is challenging since fish is naturally stinky and slimy, but when fish is terrible, these characteristics are much more noticeable. Fresh fillets should shine like they just emerged from the sea.
Does seafood go bad in the fridge?
Fresh seafood has the greatest flavor. Consume products as soon as possible after purchase but no later than three days for the best flavor and taste. It takes freezing to keep seafood fresh for more than three days. Most seafood should only be kept in the refrigerator for up to two days before usage because it is best eaten as soon as it is caught.