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Raw fish keeps for 1–3 days in a refrigerator at 40°F (4°C) or below, according to FoodSafety.gov. In a freezer kept at 0°F (-18°C) or below, the recommended storage time depends on the kind of fish and is about preserving quality—not a safety deadline. Cooked fish should be refrigerated promptly and used within 4 days.
How long does raw fish last in the fridge?
FoodSafety.gov’s cold-storage chart gives raw fin fish a refrigerator window of 1–3 days at 40°F (4°C) or below. This range assumes the fish has been handled and kept cold; storage time alone does not prove that fish is safe.
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FoodSafety.gov’s separate seafood-handling guidance says seafood intended for use within 2 days of purchase can be stored in a clean refrigerator at 40°F (4°C) or below. These recommendations have different framing: the chart gives a 1–3-day range, while the handling page gives advice for seafood you plan to use within 2 days. When in doubt, freeze fish you will not use soon. A refrigerator thermometer can help you check that the appliance stays at or below 40°F (4°C).
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One free scan finds every outdated or missing driver and matches the right update for your exact hardware.Free scan · exact hardware matchFoodSafety.gov: Cold Food Storage Chart · FoodSafety.gov: Safe Selection and Handling of Fish and Shellfish
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- Measuring range:-20~80℉
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How long can I keep fish in the freezer?
FoodSafety.gov’s freezer time ranges are quality guidance for fish stored continuously at 0°F (-18°C) or below. The chart says frozen food kept at that temperature can be stored indefinitely, though quality may decline. Its suggested windows differ by fish type:
| Raw fish category | Freezer time for best quality |
|---|---|
| Fatty fish | 2–3 months |
| Listed lean fish: cod, flounder, haddock, halibut, sole | 6–8 months |
| Other listed lean fish: pollock, ocean perch, rockfish, sea trout | 4–8 months |
These are not a single universal freezer limit for every fish. Wrap fish tightly in plastic, foil, or moisture-proof paper before freezing. For cured, smoked, vacuum-packed, or commercially prepared fish, follow the package instructions; the chart ranges do not establish a universal storage duration for those products.
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FoodSafety.gov: Cold Food Storage Chart · FoodSafety.gov: Safe Selection and Handling of Fish and Shellfish
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How long is cooked fish good for in the refrigerator?
FoodSafety.gov advises using cooked leftovers within 4 days. The cold-storage chart does not have a separate row for cooked fin fish, so this is the general leftovers guidance rather than a fish-specific chart entry. Put leftovers in shallow containers and refrigerate them promptly. Reheat leftovers to 165°F (74°C).
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- Temperature range: -40°to 80°F or -40°to 27°C
- Thermometer material:Plastics + Stainless Steel
- Good quality
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FoodSafety.gov: People at Risk of Food Poisoning · FoodSafety.gov: Cook to a Safe Minimum Internal Temperature
Can I freeze fish if I won’t cook it within a couple of days?
Yes. FoodSafety.gov advises tightly wrapping seafood and freezing it if you will not use it within 2 days. Chill seafood within 2 hours of purchase, or within 1 hour if it has been exposed to temperatures of 90°F (32°C) or above. Do not leave seafood or other perishable food out longer than those limits.
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Thaw frozen seafood gradually in the refrigerator overnight. To thaw it faster, seal it in a plastic bag and submerge it in cold water, changing the water every 30 minutes. You can also use a microwave’s defrost setting, but cook the fish immediately afterward.
FoodSafety.gov: Safe Selection and Handling of Fish and Shellfish
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What if fish sat out on the counter?
If fish has been at room temperature for more than 2 hours, discard it. If the surrounding temperature was 90°F (32°C) or higher, the limit is 1 hour. Do not rely on smell, color, or appearance to override these time limits.
How should I cook fish safely?
Cook fish to an internal temperature of 145°F (63°C), or until it is no longer translucent and separates easily with a fork. The temperature guidance is from FoodSafety.gov’s chart, last reviewed in 2024.
FoodSafety.gov: Cook to a Safe Minimum Internal Temperature
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