Fish fillets ingredient

All About Fish fillets

proteins

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

5 storage methods
18 substitutes
6 cooking methods

How Long Does Fish fillets Last?

Storage times and freshness tips for fish 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.

cooked in fridge
3-4 days

Signs of Spoilage

Sour, rancid, or strong 'fishy' smell; slimy or excessively dry texture; visible mold growth; unusual discoloration.

How to Check

  1. Smell Test: Cooked fish should retain a pleasant aroma. Any sour, ammonia-like, or distinctly 'off' smell indicates spoilage.

  2. Visual Inspection: Check for any fuzzy mold spots or unusual color changes. The fish should not appear excessively dried out or slimy.

  3. Texture Test: Cooked fish should not be slimy or overly hard and dry. If it feels unusually sticky or mushy, it's best to discard.

Storage Tips

Store cooked fish in an airtight container to prevent odor transfer and maintain moisture. Reheat thoroughly to an internal temperature of 165°F (74°C).

at room temperature (danger zone)
Maximum 2 hours; 1 hour if ambient temperature is above 90°F (32°C)

Signs of Spoilage

Rapid development of strong 'fishy' or sour odors; visible sliminess; dull, greyish appearance.

How to Check

This is primarily a time-based safety concern. If raw or cooked fish has been left out for more than 2 hours (or 1 hour in hot conditions), it should be discarded immediately, regardless of apparent spoilage signs, as harmful bacteria can multiply rapidly to unsafe levels.

Storage Tips

Fish is a highly perishable protein. Never leave raw or cooked fish at room temperature for extended periods. Always refrigerate or freeze promptly to prevent bacterial growth and ensure food safety.

raw in freezer
3-6 months (lean fish); 2-3 months (fatty fish like salmon, tuna)

Signs of Spoilage

Extensive freezer burn (dry, discolored, white/grey patches); strong, rancid odor after thawing; dull, dry, or mushy texture after thawing.

How to Check

  1. Visual Inspection (frozen): Check for excessive freezer burn. Small amounts are acceptable, but large, dry patches indicate quality degradation.

  2. Smell Test (after thawing): Thaw in the refrigerator. A strong, unpleasant, or rancid smell after thawing is a clear sign of spoilage.

  3. Visual/Texture (after thawing): After thawing, the fish should still look relatively fresh and not be excessively dull, dry, or mushy.

Storage Tips

To prevent freezer burn and extend freshness, wrap individual fillets tightly in plastic wrap, then in aluminum foil, or use a vacuum sealer. Label with the date. Thaw slowly in the refrigerator, never at room temperature, to maintain quality and safety.

cooked in freezer
3-4 months

Signs of Spoilage

Extensive freezer burn; off-flavors or dry texture after thawing and reheating.

How to Check

  1. Visual Inspection (frozen): Look for significant freezer burn, which affects quality.

  2. Smell/Taste Test (after thawing/reheating): After thawing and reheating, the fish should taste and smell pleasant. Any sour or rancid notes mean it's spoiled.

Storage Tips

Store cooked fish in airtight, freezer-safe containers or heavy-duty freezer bags. Ensure the fish is completely cooled before freezing. Portioning before freezing can make thawing and reheating more convenient.

raw in fridge
1-2 days

Signs of Spoilage

Strong, pungent 'fishy' or ammonia-like odor; dull, milky, or slimy appearance; soft, mushy texture; greyish, brownish, or yellowish discoloration.

How to Check

  1. Smell Test: Fresh fish should have a mild, clean, oceanic smell, not a strong, sour, or 'off' odor.

  2. Visual Inspection: Look for bright, translucent flesh. Avoid fillets that look dull, opaque, slimy, or discolored.

  3. Touch Test: Gently press the fillet. It should be firm and spring back to its original shape. If it feels mushy, soft, or leaves an indentation, it's likely spoiled.

Storage Tips

Store fish fillets on the lowest shelf of the refrigerator (the coldest part) to prevent any drips from contaminating other foods. Place in a sealed container or on a plate covered with plastic wrap, ideally nestled in a bed of ice, to maintain optimal cold temperatures. Consume as soon as possible for best quality.