Thawing and refrigerating fish is a common practice for many home cooks. It allows you to have fish ready to cook straight from the fridge when you need it. However, there are some important guidelines to follow when thawing fish in the refrigerator to ensure it stays fresh and safe to eat.
How Long Does Thawed Fish Last in the Fridge?
According to the USDA Food Safety and Inspection Service, raw fish that has been thawed in the refrigerator can be kept for 1-2 days before cooking. Here are some general guidelines for how long thawed fish will last refrigerated:
- Lean fish like cod, flounder, sole – 1 to 2 days
- Fatty fish like salmon, tuna, mackerel – 1 to 2 days
- Shellfish like shrimp, scallops, crab – 1 to 2 days
The USDA recommends using thawed fish within these time frames for safety and quality. The colder your refrigerator temperature (optimally at 40°F or below), the better your fish will keep. Make sure to place the fish on a plate or in a container on the bottom shelf of your fridge where it is coldest. Thawed fish should not be refrozen.
How to Tell if Thawed Fish is Bad
Although thawed fish can be kept for 1-2 days in the fridge, it is important to check for signs of spoilage before cooking and eating it. Here are some ways to determine if thawed fish has gone bad:
- Slimy texture and mucus-like coating
- Fishy, ammonia-like odor
- Discoloration and graying of flesh
- Dull, faded appearance
- Dry, flaky flesh
If your fish exhibits any of these characteristics, it is safest to throw it away. Bacteria grow rapidly in old, spoiled fish, and consumption can cause food poisoning.
Proper Storage of Thawed Fish
To get the most shelf life out of thawed fish, and prevent premature spoilage, here are some storage tips:
- Place fish on a plate or in a shallow container, and store on the bottom shelf of the refrigerator where it is coldest.
- Make sure fish is securely wrapped or covered. This prevents odors from transferring to other foods.
- Keep raw fish away from other foods in the fridge, especially ready-to-eat items.
- If fish was thawed under cold running water, pat it dry with paper towels before refrigerating.
- If fish was thawed in the microwave, immediately transfer to the refrigerator after thawing.
Storing thawed fish properly in the coldest part of the refrigerator will help preserve freshness and prevent bacterial growth.
How to Thaw Fish Safely
Improper thawing is one of the main reasons fish can go bad and become unsafe to eat. Here are some recommended methods for safely thawing frozen fish:
In the Refrigerator
The refrigerator allows slow, safe thawing. Place frozen fish in a container or plastic bag on a bottom shelf. Allow about 8 hours per 1 pound of fish to thaw. This is the best method for larger cuts of fish.
In Cold Water
Submerge the fish in its packaging in cold tap water, changing the water every 30 minutes until thawed. Thawing time is about 1 hour per pound. Use this method for smaller cuts of fish.
In the Microwave
Microwave thawing is faster but can begin cooking the fish. Defrost fish in 1-minute increments on the defrost setting, checking frequently. This method works best for small pieces of fish.
Never thaw fish at room temperature or in hot water. This allows bacteria to grow. Refrigerator thawing is safest.
How to Use Thawed Fish
Thawed fish should be cooked or eaten right away rather than refrozen. Here are some tips for using up refrigerated, thawed fish:
- Cook fish within 1-2 days, following any recipe for fresh or thawed fish.
- Enjoy raw in sushi, sashimi, ceviche, or poke bowls.
- Use in cold seafood salads like tuna or shrimp salad.
- Make sandwiches with tuna fish or crab/lobster salad.
- Incorporate into chowders, tacos, fish cakes, or casseroles.
- Use as pizza topping or in pasta dishes.
Thawed fish can be used in almost any recipe calling for fresh fish. Simply adjust cook times slightly since thawed fish cooks faster.
Tips for Cooking Thawed Fish
Cooking thawed fish properly is important for both taste and safety. Follow these tips when cooking fish thawed in the refrigerator:
- Pat fish dry before cooking to prevent steaming.
- Adjust cook times. Thawed fish may cook 25% faster than fresh.
- Cook fish immediately after thawing. Don’t let it sit in the refrigerator too long.
- Cook fish to an internal temperature of 145°F/63°C for safety.
- Avoid overcooking fish. Check frequently as thawed fish becomes dry and tough faster.
- Enhance flavor by seasoning fish before cooking or adding sauces/salsa.
Pan-searing, baking, broiling, and grilling are all great methods for cooking thawed fish to perfection.
Storing Leftover Cooked Fish
You may have leftover cooked fish after your meal. Here is how to store it safely:
- Allow cooked fish to cool, then refrigerate within 2 hours in shallow airtight containers.
- Make sure fish is cut into smaller portions about 4 inches thick before refrigerating.
- Always label leftover fish with the date before storing.
- Cooked fish lasts 3 to 4 days in the refrigerator.
- You can also freeze cooked fish for longer storage. Freeze for up to 3 months.
Refrigerate or freeze leftover cooked fish promptly in proper portions. Don’t let it sit a room temperature for long periods.
Conclusion
Thawing fish in the refrigerator prior to cooking allows you to have fresh fish ready when you need it. Follow the basic guidelines to store thawed fish for 1 to 2 days maximum. Check for signs of spoilage, use proper storage methods, and cook the fish soon after thawing. With proper handling, thawed fish can be just as fresh, healthy, and delicious as cooking fish straight from the frozen state. Be sure to store leftovers promptly and properly as well.