Swordfish is a popular fish known for its meaty texture and mild flavor. However, like any seafood, it is perishable and has a limited shelf life after cooking. Knowing how long cooked swordfish will stay fresh and safe to eat is important for both food safety and preventing waste.
How Long Does Raw Swordfish Last?
Before cooking, fresh swordfish has a shelf life of just 1 to 2 days in the refrigerator. This short shelf life is due to swordfish’s low fat content. Fat acts as a protective barrier against bacteria growth, so the less fat a fish has, the quicker it spoils.
Raw swordfish should be stored in the coldest part of the refrigerator, which is usually the bottom shelf or in a designated meat drawer. It should be placed in an airtight container or wrapped tightly in plastic wrap or aluminum foil to prevent drying out. Ice crystals may form on the surface but they do not necessarily indicate the fish has spoiled.
Signs that raw swordfish has gone bad include:
- Slimy flesh
- Fishy, ammonia-like odor
- Discoloration or graying of flesh
Once these signs appear, the swordfish should be discarded. Raw swordfish should never be frozen because freezing causes damage to the flesh, resulting in mushy, mealy texture.
How to Tell When Cooked Swordfish Goes Bad
Cooking swordfish helps extend its shelf life by killing potentially harmful bacteria on the surface. However, it remains highly perishable and can still grow other types of spoilage bacteria after cooking.
Here are some signs that cooked swordfish has spoiled and is unsafe to eat:
- Appearance: Discoloration, dry looking surface, unusual darkness or lightness
- Texture: Very mushy, viscous, slimy,gelatinous
- Smell: Noticeably fishy, sour, ammonia-like, or rotten
- Taste: Off flavors, bitterness, sliminess
Cooked swordfish that stays fresh will retain its off-white, opaque color and should flake into moist, chunky pieces when poked with a fork. It should have a mild scent and buttery taste when eaten.
Refrigerator
Properly stored, cooked swordfish that has been kept refrigerated at 40°F or below will generally stay fresh for 3 to 4 days.
Here are some refrigerator storage tips for cooked swordfish:
- Store in an airtight container to prevent drying out
- Lay a piece of parchment paper or wax paper directly on the fish before sealing the container to prevent oxidation
- Set refrigerator to 40°F or below
- Use within 3 to 4 days for best quality
- Do not overcrowd container or stack with other items
Freezer
Freezing is an excellent way to extend the shelf life of cooked swordfish by several months.
To freeze cooked swordfish:
- Portion fish into freezer bags or airtight containers
- Remove as much air as possible
- Label bags with contents and freeze-by date
- Freeze at 0°F or below
- Use within 2 to 3 months for best quality
Cooked swordfish that has been continuously frozen can last 6 months in the freezer before becoming inedible, but its texture and moisture content will decline over time.
It’s important to thaw frozen swordfish properly in the refrigerator, not at room temperature to prevent bacterial growth. Thawed cooked swordfish should be consumed within 1 to 2 days.
Can You Eat Leftover Swordfish?
Leftover cooked swordfish that has been properly stored can be safely eaten but it may start to dry out or develop a rubbery texture the longer it is stored. Make sure to let any leftovers cool completely before refrigerating.
For best quality, leftover cooked swordfish should be eaten within:
- 2 to 3 days in the refrigerator
- 2 to 3 months in the freezer
Discard any cooked swordfish that has been sitting at room temperature for more than 2 hours. The combination of warm temperatures and moisture makes for ideal bacteria growth.
Reheating Swordfish
It’s best to reheat leftover cooked swordfish within 3 to 4 days to prevent degradation in quality. Safe reheating methods include:
- On the stovetop – Heat pieces of swordfish in a skillet over medium heat with a little bit of butter or olive oil until warmed through.
- In the oven – Place swordfish in an oven-safe dish, cover, and reheat at 300°F until hot, about 10 minutes.
- In the microwave – Microwave swordfish pieces on a microwave-safe plate for 30 seconds to 1 minute until hot. Check for cold spots and continue heating if needed.
When reheating swordfish, it should reach an internal temperature of 140°F. Bring sauces or gravies to a full boil before serving over reheated fish.
How to Store Swordfish Properly
Storing cooked swordfish correctly is key to preserving freshness and preventing foodborne illness. Follow these storage guidelines:
- Refrigerate: Refrigerate cooked swordfish within 2 hours of cooking. Do not leave at room temperature.
- Airtight container: Store cooked swordfish in an airtight container or resealable plastic bags.
- Moisture barrier: Place a damp paper towel over fish or inside container to prevent drying out.
- Cold spots: Store in the coldest part of the refrigerator, not the door.
- Freeze promptly: For longer storage, freeze swordfish within 1-2 days of purchasing or cooking.
- Thaw safely: Thaw frozen swordfish overnight in the refrigerator, never at room temperature.
- Consume promptly: Eat refrigerated cooked swordfish within 3 to 4 days and reheated leftovers within 1 to 2 days.
How to Tell If Swordfish Has Gone Bad
Here are some reliable ways to determine if cooked swordfish has spoiled and is unsafe to eat:
| Signs of Spoilage | Appearance | Smell | Texture |
|---|---|---|---|
| Fresh | Opaque, off-white flesh | Mild, briny scent | Moist, flaky |
| Spoiled | Discolored, dried out | Sour, fishy odor | Mushy, slimy |
When in doubt, remember the old adage “When in doubt, throw it out.” Discard swordfish that is past its prime.
Food Safety Tips for Swordfish
Here are some key food safety practices for handling and storing swordfish:
- Wash hands before and after handling raw swordfish.
- Avoid cross-contamination by using separate cutting boards and utensils for raw and cooked fish.
- Never thaw frozen swordfish at room temperature or re-freeze thawed fish.
- Marinate swordfish in the refrigerator, not on the counter.
- Cook swordfish to an internal temperature of at least 145°F to kill potential parasites and bacteria.
- Refrigerate cooked swordfish within 2 hours of cooking.
- When reheating, reheat cooked swordfish to 165°F.
- Discard swordfish left at room temperature for more than 2 hours.
Final Thoughts
Swordfish is extremely perishable, lasting just 1 to 2 days fresh and 3 to 4 days after cooking. For optimal safety and quality, store swordfish at 40°F or below. Use proper thawing methods and don’t leave cooked swordfish at room temperature for more than 2 hours.
Look for signs of spoilage like discoloration, off odors, and slimy texture to determine if cooked swordfish has gone bad. When stored and handled properly, cooked swordfish can last 3 to 4 days in the refrigerator or 2 to 3 months in the freezer.