Whether you’re making dinner for yourself or your family, it’s always good to have some fish in the fridge.
Fish is one of the healthiest proteins out there and can be prepared in so many ways! The only problem with buying fresh fish is knowing how long it will last.
Should I cook it now? Can I eat this later? What’s safe to eat after that date on the package? Relax—we’ve got all your answers right here.
| Takeaways |
|---|
| Proper storage of packaged fish in the fridge is crucial for maintaining its freshness and safety. |
| The duration for which fish can be kept in the fridge depends on various factors such as the type of fish, packaging quality, and storage conditions. |
| Following recommended guidelines and best practices can help extend the shelf life of packaged fish in the fridge. |
| Pay attention to signs of spoilage, such as a strong fishy odor, sliminess, discoloration, or an off taste, to determine if packaged fish has gone bad. |
| Practicing good hygiene and preventing cross-contamination when handling packaged fish is important for food safety. |
Is It Fresh?
It’s not just the “best before” date on the packet that gives you an idea of how long fish can be kept; it’s also whether or not the fish has a strong, sweet smell when you open it.
This is because fresh fish will have a stronger aroma than older, less-fresh fish.
The best place to store your fish is in its original packaging and in the coldest part of your refrigerator usually at the back.
If you’re unsure whether or not your package has gone bad, take a quick whiff before opening it up and seeing what happens. If it smells bad or sour (a good way to tell this is if there are visible mold spots), throw it out!
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How Was It Prepared?
Raw fish: This should be used within three days.
Cooked fish: If the fish is cooked, it can be kept for up to one week before refrigerating. Be sure to cool it quickly and then refrigerate it immediately after cooking to avoid any bacterial growth that could occur during warm temperatures.
The Type of Fish
The type of fish you choose will also affect how long it can be kept in the fridge. Filleted fish or whole, large fish such as salmon or tuna will typically last longer than smaller pieces like cod fillets.
Higher fat content in a particular type of seafood also means that it has a shorter shelf life. For instance, salmon and tuna species have more fat than other types of fish, which means they spoil more quickly (although not necessarily before you can eat them).
| Fish Type | Description |
|---|---|
| Salmon | Popular fatty fish with rich flavor and high omega-3 content. |
| Tuna | Versatile fish known for its firm texture and mild flavor. |
| Cod | Mild, flaky white fish commonly used in fish and chips. |
| Trout | Freshwater fish with a delicate flavor and tender flesh. |
| Snapper | Reddish fish with a sweet, nutty flavor and firm texture. |
| Halibut | Lean, white fish with a mild taste and meaty texture. |
| Mackerel | Oily fish known for its distinct flavor and high omega-3 content. |
| Sardines | Small, oily fish packed with nutrients and a rich flavor. |
| Mahi-Mahi | Firm-textured fish with a mildly sweet flavor. |
| Tilapia | Mild white fish with a versatile taste and affordable price. |
Was the Fish Sliced Or Filleted?
How the fish was sliced or filleted is an important factor in how long it will last in the fridge. If you bought a whole fish and cleaned it yourself, and then sliced your own fillets out of it, you’re good to go for another 3-4 days before refreezing the remaining slices.
But if someone else has already done all that work for you and cut your salmon into steaks or fillets, then only about one day!
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How Was the Fish Packaged?
The best way to keep fresh fish fresh is to store it in a sealed container. This can be any type of box, bag or package that’s designed to protect the integrity of its contents from air, light and humidity.
If you purchased your fish already packaged this way, a strong rule of thumb is to keep it refrigerated below 40 degrees Fahrenheit (4 degrees Celsius).
Fish that have been vacuum-packaged will typically have an expiration date printed on them somewhere as well as instructions for how long they’ll stay good before they need replacement or disposal.
If these directions have not been included with your purchase and your memory isn’t what it used to be, look for other clues like signs of freezing or thawing around the edges and moldy smells emanating from within.
What’s The Fat Content of the Fish?
The fat content of fish is important, because it affects a fish’s shelf life. The higher the fat content, the longer it will last in your refrigerator.
So how do you know what kind of fish you have? Look at the label; if it doesn’t say “sushi-grade” or “gourmet,” then it’s probably not sushi-grade and should be consumed within three days.
The best way to determine whether or not your fish will spoil quickly is by doing a taste test: if it doesn’t taste good anymore, throw it out!
This is also an excellent way to check if any pieces have gone bad before they make their way into your stomach.
| Fish Type | Fat Content (%) |
|---|---|
| Salmon | 13.42 |
| Tuna | 6.03 |
| Cod | 0.67 |
| Trout | 6.56 |
| Snapper | 1.24 |
| Halibut | 2.85 |
| Mackerel | 12.61 |
| Sardines | 11.45 |
| Mahi-Mahi | 1.08 |
| Tilapia | 1.70 |
How Was The Fish Stored Before You Bought It?
How long the fish has been stored is another factor to consider. If you’re buying fresh fish, it should be stored at or below 40 degrees F and shouldn’t be on display for more than two hours (regardless of what its expiration date says).
That means your best bet is to go to a local fish market that handles their products properly.
If you have some packaged fish in your fridge, and it’s been there for a while, here are some questions to ask yourself: how long has this been sitting around? Has anyone handled it?
Did they wash their hands before handling my food? How was this transported from place A to place B (and where did those places even come from)? Is someone trying to get me sick with their careless handling practices?
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What Are The Temperature Tolerances of the Fish?
- How long can you keep fish in the fridge?
- What are the temperature tolerances of the fish?
| Fish Type | Temperature Tolerance (°C) |
|---|---|
| Salmon | 4-8 |
| Tuna | 0-5 |
| Cod | -1-4 |
| Trout | 5-10 |
| Snapper | 5-8 |
| Halibut | 0-2 |
| Mackerel | -1-3 |
| Sardines | 5-7 |
| Mahi-Mahi | 2-6 |
| Tilapia | 5-10 |
Is The Fish Worth Keeping For So Long?
You can easily tell whether your fish is still good by checking its color and smell. If it looks and smells normal, it’s probably just fine to eat! Fish will start to go bad when it starts to smell sour or feel slimy, which usually happens after about two days in the fridge.
If your fish does start to go bad, don’t worry! There are plenty of things you can do with old fish that aren’t really good for eating anymore you could try using them for an art project or chucking them into a compost pile if you have one nearby.
Just don’t throw an expired slab of salmon down the sink; dead bugs will come out of nowhere and crawl up inside your pipes if they get a whiff of its stench-ridden carcass!
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What is the Best Method for Storage?
The best way to store fish is in an airtight container or plastic bag. If you can’t keep the fish in an airtight container, wrap it in a paper towel and then place it inside another plastic bag before storing it.
The key is to keep the package tight so that there are no gaps for odors or moisture from outside sources to get into and taint your food. Ideally, you should keep your fish on the coldest part of your refrigerator (the top shelf) if possible.
In some cases where this may not be possible for example, if you don’t have a separate refrigerator you may want to consider placing them on lower shelves instead of higher ones where they’ll be warmer than ideal temperatures during certain parts of the day/night cycle when heat rises up through vents or doors opening onto hallways with radiators heating them up at night).
If space allows for it, try storing different types together as long as they’re wrapped separately from one another; this will help ensure longer shelf life because most people will not consume all of their raw meat products within just one day’s time period anyway!
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Conclusion
In conclusion, the best way to store fresh fish is by refrigerating it in an airtight container. This will help to keep out any odors or moisture that might otherwise cause spoilage later on.
It also helps to know how long you can keep your fish for before buying more so that you don’t waste money on food nobody eats!
Further Reading
How Long Does Fish Last in the Fridge?: Discover essential tips and guidelines for storing fish in the refrigerator to ensure freshness and food safety.
How Long to Keep Fish in the Fridge: Learn about the recommended duration for storing fish in the fridge and maintain its quality for delicious meals.
How Long Can Fish Be Kept in the Fridge or Freezer: Explore this comprehensive guide to understand the proper storage times for fish in both the fridge and freezer, ensuring optimal taste and safety.
Now, here’s the FAQs section based on the semantic of the title. The questions and answers are listed in H3 headings without numbering:
FAQs
How long can packaged fish be kept in the fridge?
Packaged fish can typically be stored in the refrigerator for a certain period of time before it starts to spoil.
What factors affect the shelf life of packaged fish in the fridge?
The shelf life of packaged fish in the fridge can be influenced by factors such as the type of fish, packaging quality, temperature consistency, and storage conditions.
Can you extend the storage time of packaged fish in the fridge?
Yes, you can extend the storage time of packaged fish in the fridge by following proper handling and storage practices, such as maintaining a cold temperature, using airtight containers, and consuming it within the recommended time frame.
How can you tell if packaged fish in the fridge has gone bad?
There are several signs to look out for to determine if packaged fish has spoiled in the fridge, including a strong fishy odor, slimy texture, discoloration, or an off taste. Trust your senses and discard fish that shows signs of spoilage.
Are there any precautions to take when handling packaged fish for fridge storage?
When handling packaged fish for fridge storage, it’s essential to practice good hygiene by washing your hands thoroughly and keeping the fish away from other food items to prevent cross-contamination.
I am Dr Hellen James a veterinarian, pet lover, and writer. I have many years of experience caring for pets, including dogs, cats, birds, and fish (and even axolotls!). I love spending time with the animals in my life, especially when they are sick or need love.