When thawed fish is refrigerated, it is important to know how long it will stay fresh and safe to eat. There are a few key factors that determine the shelf life of previously frozen fish once thawed.
Quick Answer
Most sources recommend using thawed fish within 1-2 days when stored properly in the fridge. The FDA recommends using thawed fish within 1-2 days, while USDA says 1 day only. However, high-quality fish stored at optimal fridge temperatures may last up to 3 days.
How Long Does Thawed Fish Last in the Fridge?
Here is a summary of how long thawed fish will last refrigerated:
- FDA – 1 to 2 days
- USDA – 1 day only
- General guidance – 1 to 2 days
- High quality fish, optimally stored – Up to 3 days
So most recommendations fall within the 1-2 day range once thawed. The USDA takes the most conservative approach, saying thawed fish should be eaten within 1 day only.
FDA Recommendations
The U.S. Food and Drug Administration (FDA) offers the following guidance on the shelf life of thawed fish in the refrigerator:
After thawing in the refrigerator, store fish in a clean container in the refrigerator at 40°F or below and use within 1-2 days.
So the FDA says thawed fish will last for 1 to 2 days when properly stored in the fridge at the correct temperature.
USDA Recommendations
The U.S. Department of Agriculture (USDA) has stricter recommendations compared to the FDA:
Raw fish and shellfish should be kept in the refrigerator (40 °F/4.4 °C or less) only 1 or 2 days before cooking or freezing.
The key difference here is the USDA specifies “1 or 2 days” compared to the FDA’s “1 to 2 days.” This suggests the USDA only recommends 1 day, while the FDA range extends it to 2 days.
General Guidance
Most common guidance suggests thawed fish will keep for 1 to 2 days when refrigerated:
- Mayo Clinic – 1 to 2 days
- NSW Food Authority – 1 to 2 days
- SA Health – 1 to 2 days
- Queensland Health – 1 to 2 days
So while government agencies have slightly different recommendations, most general advice falls within the 1-2 day timeframe.
High Quality Fish, Optimally Stored
Thawed fish that is very fresh and stored properly may last up to 3 days refrigerated. Key factors include:
- Quality of the fish – Freshness before freezing
- Temperature – Consistently 40°F or below
- Handling – Clean tools and containers, minimal exposure
Fish that meets these premium quality standards may reach the 3 day maximum limit when kept refrigerated. However, it is still generally best to follow the safer 1-2 day guidelines.
How to Store Thawed Fish
Storing thawed fish properly is key to preserving its freshness and shelf life. Follow these tips for fridge storage:
- Keep fish in its original wrapping, or wrap tightly in plastic wrap or foil.
- Place on a rimmed plate or bowl to catch any drips or leaks.
- Store on the bottom shelf of the fridge, away from any raw meats.
- Keep the temperature at 40°F or below.
- Avoid overcrowding the fridge, as this reduces air circulation.
- Use thawed fish within the recommended 1-2 days (1 day for very delicate fish like cod).
Keep Cold
The key storage factor is temperature. Fish must stay chilled at 40°F or below. Ensure your refrigerator is operating at the correct temperature. Keep the fish towards the back on the lower shelves where temperatures are coldest.
Avoid Cross Contamination
Store fish on a plate or bowl to prevent juices dripping onto other foods. Keep it on the bottom shelf, away from raw meats which can transfer bacteria. Sanitize the fridge regularly.
Minimize Air Exposure
Air contact causes fish to degrade faster. Leave it wrapped or cover the container. Only open when ready to use. Re-wrap tightly after opening.
Can You Refreeze Thawed Fish?
You can refreeze thawed fish, but it may affect the texture and moisture content. Follow these tips for best results:
- Only refreeze if thawed in the refrigerator, not at room temperature.
- Freeze as soon as possible, within 1-2 days max.
- Check fish for any signs of spoilage before refreezing.
- Re-wrap fish tightly in freezer wrap or foil.
- Freeze at 0°F or below.
- Use refrozen fish within 3-4 months for best quality.
Refreezing thawed fish can reduce moisture and texture quality, but if done properly, it can extend the shelf life.
Never Refreeze at Room Temperature
Only refreeze fish that has been thawed in the refrigerator, never after sitting out at room temperature. Fish thawed on the counter will have higher bacterial growth and spoil more quickly.
Freeze Quickly
Get fish into the freezer as soon as possible after thawing in the fridge. The longer it spends thawed and refrigerated, the lower the quality will be. Ideally refreeze within 1-2 days.
Check for Spoilage
Inspect the fish closely before refreezing. Look for any signs of spoilage like dull flesh, slimy texture, or a fishy sour smell. If in doubt, it’s safest to not refreeze fish that may be spoiled.
Wrap Tightly
Make sure fish is well wrapped in freezer bags, plastic wrap, or foil with all air excluded. This prevents freezer burn which degrades texture and flavor.
Use Within 3-4 Months
While frozen fish can last up to 6 months in the freezer, try to use refrozen fish within 3-4 months for optimal texture and moisture. Label with the refreeze date.
Signs Thawed Fish Has Spoiled
Check for these signs that thawed fish is past its prime and potentially unsafe to eat:
- Slimy flesh and mucus-like coating
- Dull, faded appearance
- Gaping at flesh or separations between flakes
- Strong “fishy” or ammonia-like odor
- Discolored or yellowish flesh
- Dry, shriveled up texture
When in doubt, remember the old saying: “When fish smells bad, it is bad.” Trust your senses.
Slimy Texture
A slippery, sticky coating on fish is a sign of microbial growth. Slimy flesh means the fish has spoiled and should be discarded.
Faded Color
Fish flesh should be shiny and opaque. Dull, graying or yellowing color shows the fish has aged and spoiled.
Gaping Flesh
If the flesh has separated into flakes and gaps, this indicates the fish proteins have broken down. Toss it out.
Fishy Odor
Fresh fish should smell briny or like the sea, not fishy. An ammonia-like or sour odor means spoilage.
Dry Texture
If the thawed fish seems shriveled up or dried out, this indicates freezer burn or age. The fish will not be good quality.
How to Tell if Frozen Fish Has Spoiled
It can be tricky to identify spoiled fish when it is still frozen, but here are a few signs to look for:
- Ice crystals or froze areas on surface
- Discoloration and faded color
- Dried out, spongy patches
- Unusual odors when raw
- Off tastes when cooked
Ice Crystals
Some ice on the surface is normal, but large crystals or frozen areas indicate the fish has been thawed and refrozen, affecting quality.
Color Changes
While color alone doesn’t mean the fish is spoiled, drastic fading or yellowing may indicate the fish has turned.
Spongy Spots
If parts of the fish look dried out or feel spongy, this indicates freezer burn and diminished quality.
Odor When Thawing
Notice any “off” odors when you begin defrosting the fish. A sour, rotting smell means it’s spoiled.
Taste When Cooked
If the cooked fish tastes rancid, bitter, or “off” in any way, it has likely spoiled and should not be eaten.
How to Extend Shelf Life of Thawed Fish
You can extend the shelf life of thawed fish by:
- Keeping it chilled at 40°F or colder
- Storing in an air-tight container
- Keeping for only 1-2 days refrigerated
- Freezing for longer storage
- Marinating in lemon juice or vinegar
- Curing with salt
- Coating with oil
- Cooking and refrigerating leftovers
Proper Refrigeration
Keep thawed fish chilled at 40°F or below. Use ice packs or keep towards the back of the bottom shelf. Only open when needed.
Air-Tight Container
An airtight container limits air exposure to prevent oxygen from degrading the fish. Seal tightly.
Short Fridge Time
Follow the 1-2 day fridge time limit for raw thawed fish. Use sooner when possible.
Refreeze Promptly
Freeze leftovers promptly for longer storage. Wrap well and freeze at 0°F or below.
Marinades and Brines
The acids in citrus juice, vinegar, and brines help inhibit bacterial growth for slightly longer fridge life.
Salt Curing
Dry salting fish draws out moisture for preservation. Keep refrigerated.
Oil Coating
Coating fish entirely in oil creates a protective barrier against air exposure.
Cook and Refrigerate
Fully cooked leftover fish stored in the fridge will last 3-4 days. Reheat thoroughly when ready to eat.
How to Know if Cooked Fish Has Spoiled
Cooked fish can spoil faster than raw, usually within 3-4 days in the fridge. Check for:
- Slimy texture
- Sour, rotting odor
- Mold growth
- Discolored or dried out appearance
- Rancid or bitter taste
Discard cooked fish that has developed any signs of spoilage.
Slime
A slippery coating or film is a sign of bacteria growth. Slimy cooked fish has spoiled.
Smell
If cooked fish develops a rancid, sour, or rotting odor, this indicates spoilage.
Mold
Fuzzy mold growth, especially if colored, means the cooked fish should be thrown out.
Color Change
Graying, yellowing, or opaque fish that was previously flaky white has passed its prime.
Taste
A “off,” bitter, rancid, or rotten taste when you bite into leftovers shows the fish is spoiled.
Summary
- Thawed fish lasts 1-2 days in the fridge when stored properly.
- For best quality, use thawed fish within 1-2 days (3 days max for very fresh fish).
- Keep fish chilled on the bottom shelf, wrapped up, to preserve freshness.
- You can refreeze thawed fish, but eating quality decreases.
- Watch for dull color, odor, and slimy texture as signs of spoiled raw fish.
- Cooked fish lasts 3-4 days refrigerated. Throw out any slimy, smelly leftovers.
- When in doubt, remember the rhyme: “When fish smells bad, it is bad.”