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Use fresh fish within two days of purchase if it is kept in a clean refrigerator at or below 40°F (4°C). If you will keep it longer, wrap it tightly and freeze it at or below 0°F (-18°C). Chill fish promptly, and use a thermometer to confirm your appliance temperatures.
How long can you store fish?
For U.S. household guidance, the FDA’s practical rule is to refrigerate seafood at 40°F (4°C) or colder and use it within two days of purchase. If you do not expect to cook it within that time, wrap it tightly and put it in the freezer. See the FDA’s seafood storage guidance.
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| Storage choice | Temperature | When to use it | Time guidance |
|---|---|---|---|
| Refrigerator | 40°F (4°C) or below | Fish you plan to use soon | Use within two days after purchase, per FDA guidance. |
| Freezer | 0°F (-18°C) or below | Fish you will keep longer than two days | Recommended periods vary by fish type and are for quality; continuously frozen food remains safe indefinitely. |
How to refrigerate fresh fish
- Chill it promptly. Put fish in the refrigerator or on ice soon after purchase; the FDA says to put seafood on ice or in the refrigerator or freezer soon after buying it.
- Keep it cold. Set the refrigerator to 40°F (4°C) or below. An appliance thermometer can verify the temperature; the FDA explains their use in Refrigerator Thermometers: Cold Facts about Food Safety.
- Use within two days. If you will not cook the fish within two days of purchase, freeze it instead of extending its refrigerator storage.
Keep raw fish and any drips away from ready-to-eat food. Wash your hands after handling it, and clean food-contact surfaces, dishes, and utensils between raw seafood and other foods. FDA’s seafood safety guidance advises discarding seafood with sour, rancid, fishy, or ammonia odors. An odor is a warning sign, not a way to certify that fish is safe.
Should I freeze fresh fish if I won’t cook it in two days?
Yes. Wrap it tightly in plastic, foil, or moisture-proof paper and freeze it at 0°F (-18°C) or below. Freezer-safe bags or other moisture-proof wrapping help protect the fish’s quality. Freeze fish while it is still in good condition: freezing does not restore quality it has already lost.
#1 Best Overall
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How long does fish keep in the freezer?
FoodSafety.gov’s Cold Food Storage Chart, last reviewed September 19, 2023, lists recommended freezer periods by fish category. Its periods are quality guidance, not a safety deadline for fish that has remained continuously frozen at 0°F (-18°C) or below.
| Fish category | Recommended freezer period | What the chart establishes |
|---|---|---|
| Fatty fish, including salmon and tuna | 1–3 days | Refrigerator period listed by FoodSafety.gov. |
| Lean fish, including cod, flounder, haddock, halibut, and sole | 6–8 months | Freezer period listed by FoodSafety.gov. |
| Pollock, ocean perch, rockfish, and sea trout | 4–8 months | Freezer period listed by FoodSafety.gov. |
The chart’s fin-fish row formatting does not provide separate refrigerator periods for every lean-fish subcategory. For the general household decision, follow the FDA’s two-day refrigerator rule rather than inferring additional times from the chart.
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What temperature should my fridge be for fish?
Keep the refrigerator at or below 40°F (4°C) and the freezer at or below 0°F (-18°C). Check both with appliance thermometers rather than relying only on the temperature dial. If the refrigerator is warmer than 40°F, correct the setting and use safe storage temperatures as your guide; do not assume a cold-feeling compartment meets the recommendation.
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How long can fish stay out of the fridge?
Refrigerate or freeze perishable food within two hours. If the surrounding temperature is above 90°F (32°C), the limit is one hour. FDA guidance appears in its seafood handling advice; USDA also covers the time limit in Keep Food Safe! Food Safety Basics.
Rank #3
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How to thaw frozen fish safely
- Refrigerator: Thaw fish overnight in the refrigerator.
- Cold water: Seal the fish in a plastic bag and immerse it in cold water for faster thawing.
- Microwave: Use the defrost setting only if you will cook the fish immediately afterward; stop while it is still icy but pliable.
Do not thaw fish on the counter or in another room-temperature place. USDA describes these methods in The Big Thaw — Safe Defrosting Methods.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Can you refreeze thawed fish?
Fish thawed in the refrigerator can be refrozen without cooking, according to USDA’s Freezing and Food Safety guidance. Its quality may decline because thawing and refreezing can cause moisture loss. Do not apply this advice to fish thawed on the counter or left warm; those conditions are not established as safe for refreezing.
Quick Recap
Best Value
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Rank #4
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