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Fish that smells sour, rancid, strongly fishy, or ammonia-like—or has slimy, discolored, dried-out flesh—should be discarded. Fresh fish usually smells mild, and its flesh should feel firm. But smell, touch, and appearance cannot prove fish is safe: harmful pathogens and histamine may be present without obvious spoilage signs, so the fish’s temperature and handling history matter too.
Check the smell first
Fresh fish should smell fresh and mild, not strongly fishy. Sour, rancid, or ammonia-like odors are warning signs. The FDA advises rejecting seafood with these off-odors; for cooked seafood, even a fleeting ammonia odor is a reason not to eat it. Odor can become more noticeable after cooking, so do not assume cooking will make suspicious fish safe.
Do not taste fish to check whether it has gone bad. If the smell is suspicious, discard it.
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Whole fish
- Eyes should generally look clear and shiny.
- Flesh should be firm and spring back when pressed.
- Gills should be red and free of slime.
Fish fillets
Look for firm flesh that springs back when pressed. Discoloration, darkening, or drying around the edges are warning signs. A visual check is only one part of the decision; a normal-looking fillet is not proof of safety.
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Do not judge freshness by color alone
Fish color can vary with diet, environment, and processing, so color by itself does not establish freshness. Previously frozen fish may not show every visual characteristic expected of never-frozen fish, but it should still smell mild. The FDA explains these limits in its seafood selection guidance.
Packaged frozen seafood
Avoid packages that are damaged or have frost or ice crystals that may indicate lengthy storage or thawing and refreezing. Frozen flesh should be hard rather than bendable.
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Why sensory checks cannot certify safety
Fish can carry harmful pathogens without looking, smelling, or tasting spoiled. Sensory checks may help identify some spoilage, but they cannot detect every hazard. In particular, the FDA’s June 2022 seafood hazards guidance says sensory evaluation alone is not an effective control for preventing histamine formation after high-temperature abuse.
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Use time and temperature to guide the decision
The FDA advises keeping a refrigerator at or below 40°F (4°C), refrigerating seafood promptly, and not leaving it at room temperature for more than two hours—or more than one hour when the temperature is above 90°F (32°C). FoodSafety.gov advises storing fish intended for use within two days in a clean refrigerator at 40°F (4°C) or below.
A refrigerator thermometer can help you check that your appliance stays cold enough; it cannot test fish for spoilage, pathogens, or histamine. See the FDA’s food storage guidance and FoodSafety.gov’s fish and shellfish handling advice.
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When to throw fish away
- Discard fish with a sour, rancid, strongly fishy, or ammonia-like smell.
- Discard fish with suspicious texture or visible changes, such as slime, discolored or darkened flesh, or dried edges.
- Discard fish that exceeded the recommended time at room temperature or was otherwise mishandled, even if it looks and smells normal.
- Do not taste suspect fish or try to make it safe by cooking it.
When signs are suspicious or handling has been unsafe, do not eat the fish.
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Sources
- FDA: Meat, Poultry & Seafood (Food Safety for Moms-to-Be)
- FDA: Selecting and Serving Fresh and Frozen Seafood Safely
- FDA: Fish and Fishery Products Hazards and Controls Guidance, June 2022 Edition
- FDA: Are You Storing Food Safely?
- FoodSafety.gov: Safe Selection and Handling of Fish and Shellfish
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