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Repair common Windows errors and clear accumulated junk for a smoother, more stable PC - no reinstall needed.Free scan · no reinstallRaw fish keeps for 1–3 days in a refrigerator at 40°F (4°C) or below, according to FoodSafety.gov. In a freezer kept at 0°F (-18°C) or below, recommended storage times vary by fish type and are quality guidelines—not a safety deadline. Cooked fish should be refrigerated promptly and used within 4 days.
How long does raw fish last in the fridge?
FoodSafety.gov’s cold storage chart gives raw fin fish a refrigerator window of 1–3 days at 40°F (4°C) or below. The range applies to properly chilled fish; storage time alone cannot establish that fish is safe if it was handled or kept too warm.
FoodSafety.gov’s seafood-handling guidance separately advises storing seafood in a clean refrigerator at 40°F (4°C) or below if you plan to use it within 2 days of purchase. These are differently framed recommendations: the chart lists a 1–3 day range, while the handling page gives a 2-day use plan. Keep the refrigerator at or below 40°F and follow package instructions where they apply.
How long can I keep fish in the freezer?
At 0°F (-18°C) or below, FoodSafety.gov’s chart gives the following freezer durations for raw fin fish. The month ranges are for best quality, not a firm safety cutoff.
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| Fish category | Refrigerator at 40°F (4°C) or below | Freezer at 0°F (-18°C) or below |
|---|---|---|
| Fatty fish | 1–3 days | 2–3 months |
| Listed lean fish: cod, flounder, haddock, halibut, sole | 1–3 days | 6–8 months |
| Other listed lean fish: pollock, ocean perch, rockfish, sea trout | 1–3 days | 4–8 months |
The chart says food kept continuously frozen at 0°F (-18°C) or below can be kept indefinitely, although quality may decline. Wrap fish tightly in plastic, foil, or moisture-proof paper before freezing, as the seafood-handling guidance recommends.
How long is cooked fish good for in the refrigerator?
FoodSafety.gov does not list a separate refrigerator duration for cooked fin fish in its cold storage chart. Its general leftovers guidance says to refrigerate leftovers promptly and use them within 4 days. Put leftovers in shallow containers so they chill promptly.
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Can I freeze fish if I won’t cook it within a couple of days?
Yes. FoodSafety.gov advises freezing seafood if it will not be used within 2 days after purchase. Chill it within 2 hours of buying it—or within 1 hour if it has been exposed to temperatures of 90°F (32°C) or above—then wrap it tightly and freeze it. A refrigerator thermometer can help you check that your refrigerator stays at or below 40°F (4°C).
What if fish sat out on the counter?
Do not leave seafood or other perishable food at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C), according to FoodSafety.gov. If fish has been out longer than the applicable limit, do not rely on smell, color, or appearance to decide whether it is safe.
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How to thaw and cook fish safely
Thaw it safely
- For gradual thawing, leave the fish in the refrigerator overnight.
- For faster thawing, seal it in a plastic bag, submerge it in cold water, and change the water every 30 minutes.
- You can use a microwave’s defrost setting only if you cook the fish immediately afterward.
Cook or reheat it to the recommended temperature
Cook fish to 145°F (63°C), or until it is no longer translucent and separates easily with a fork. Reheat leftovers to 165°F (74°C), following FoodSafety.gov’s safe minimum internal temperature chart.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Specialty and packaged fish
The durations above cover raw fin fish and general cooked leftovers; they do not establish a universal storage time for every cured, smoked, vacuum-packed, or commercially prepared fish product. Follow the package’s storage instructions for those products.
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