Vacuum-sealed fish that has been properly thawed can generally last for 3-5 days when stored in the refrigerator. However, the exact shelf life depends on several factors including the freshness of the fish when it was vacuum-sealed, the type of fish, and how it was thawed.
Quick Answers
– Fresh vacuum-sealed fish will last around 5 days in the fridge once thawed.
– Vacuum-sealed frozen fish that was close to its expiration date when frozen may only last 3-4 days when thawed.
– Fattier fish like salmon and tuna will have a shorter fridge life than lean fish like cod.
– Fish that was thawed slowly in the fridge will last longer than fast-thawed fish.
– Keep thawed fish stored in a container on the bottom shelf of the fridge at 40°F or below.
– Cook thawed vacuum-packed fish within 3-5 days and don’t refreeze it after thawing.
Factors That Determine Fridge Life of Thawed Fish
Here are some key factors that determine how long thawed, vacuum-sealed fish will remain fresh in the refrigerator:
Freshness When Frozen
Fish that was freshly caught and vacuum-sealed right before freezing will last longer when thawed compared to fish that was already several days old when it was frozen and sealed. Make sure you pay attention to any use-by dates printed on the packaging.
Fish Type
The natural fat content of the fish impacts how long it stays fresh after thawing. Fattier fish like salmon and tuna don’t last as long as lean white fish fillets like cod, tilapia and sole. As a general rule, lean fish will keep for 5 days while fattier fish stay fresh for 3-4 days.
Thawing Method
Letting vacuum-sealed fish thaw slowly in the refrigerator allows bacteria levels to remain low and keeps the texture intact. Fast thawing techniques like microwave defrosting or running under warm water can start bacterial growth. Refrigerator thawed fish keeps longer.
Storage Temperature
To get the maximum shelf life after thawing vacuum-packed fish, store it in a sealed container on the bottom shelf of the refrigerator at 40°F or below. Temperatures closer to the fridge door fluctuate more, shortening freshness.
Handling After Thawing
Once thawed, vacuum-sealed fish is perishable. Don’t let it sit out at room temperature or re-freeze after opening the package. Cook within 3-5 days and discard any leftover cooked fish after 3-4 days in the fridge.
Shelf Life of Different Types of Thawed Fish
Here is a table summarizing the typical refrigerator shelf life of different varieties of thawed, vacuum-sealed fish:
| Fish Type | Fridge Life When Thawed |
|---|---|
| Cod | 5 days |
| Haddock | 5 days |
| Tilapia | 4-5 days |
| Flounder | 4-5 days |
| Sole | 5 days |
| Salmon | 3-4 days |
| Tuna | 3-4 days |
| Mahi Mahi | 4-5 days |
| Snapper | 4-5 days |
| Halibut | 4-5 days |
As you can see, lean white fish generally lasts around 5 days while fattier fish stays fresh for 3-4 days. Make sure to store the thawed fish properly in the coldest part of the refrigerator.
How to Tell if Thawed Vacuum-Sealed Fish Has Gone Bad
The best way is to rely on your senses to determine if thawed vacuum-packed fish is still good or has spoiled:
Smell
Fresh fish has a mild, ocean-like scent, while spoiled fish gives off an unpleasant, fishy ammonia odor.
Color
When fresh, fish should retain its natural flesh color after thawing. As it spoils, the color changes to yellow or grey.
Texture
Fresh fish feels firm and springy. Bad fish has a mushy, slimy texture.
Slime
Thawed fish may have a thin glossy membrane but shouldn’t feel overly slippery. Excess slime or mucus is a sign of spoilage.
Discoloration
Whitish areas, dry edges, or browning around the edges means the fish is past its prime.
Trust your senses – if thawed vacuum-packed fish seems off in any way, it’s better to be safe and throw it out.
Tips for Maximizing Fridge Life
Follow these tips to help maximize the shelf life of thawed, vacuum-sealed fish:
Check Packaging
Inspect the condition of the vacuum-sealed packaging before thawing. Make sure there are no rips, holes, or loss of vacuum. Also check dates – consumed before any use-by date.
Thaw in Fridge
For best quality, thaw frozen vacuum-sealed fish gradually in the refrigerator overnight or for 1-2 days. Avoid fast thawing.
Use Within 1-2 Days of Thawing
For maximum freshness, plan to cook thawed fish within 1-2 days of defrosting. Don’t let it linger in the fridge for a week.
Keep Cold
Once thawed, store fish in an airtight container on the bottom, coldest part of the fridge around 40°F or below.
Eat Quickly
After opening the vacuum packaging, try to use the thawed fish within 1-2 days. Don’t seal and save opened portions to use later.
Storing Cooked Fish in the Fridge
Once you’ve cooked your thawed vacuum-sealed fish, here are some guidelines for storing leftovers safely:
- – Store cooked fish covered in the fridge within 2 hours of cooking.
- – Keep at 40°F or colder – do not store on door shelves.
- – Use within 3-4 days for best quality.
- – Discard if you notice any unpleasant odors, stickiness, or mold.
Cooked fish doesn’t last as long as fresh fish. Make sure to eat any leftovers within 3-4 days and don’t freeze previously cooked fish.
Conclusion
Vacuum-sealed fish that has been thawed has a shorter shelf-life than fresh fish, but it can still last for 3-5 days in the refrigerator with proper handling. Fattier fish like salmon only stays fresh for about 3-4 days, while lean fish can go for 5 days. Keep the thawed fish as cold as possible without refreezing and cook within 1-2 days for best flavor and texture. Follow the safety tips provided to enjoy your thawed vacuum-packed fish and stay healthy.