How long does fish last?
Fish keeps for 14 to 45 days in the fridge, up to 9 to 12 months in the freezer. USDA lists 6 kinds of fish; the first is shown here and all are in the table below.
hot smoked, air pack
No guideline
14 to 45 days
from the package date
9 to 12 months
best quality within
All kinds of fish, side by side
| Kind | Pantry | Fridge | After opening | Freezer |
|---|---|---|---|---|
| hot smoked, air pack | no guideline | 14 to 45 days | no guideline | 9 to 12 months |
| hot smoked, vacuum pack | no guideline | 14 to 45 days | no guideline | 6 to 12 months |
| cold smoked, air pack | no guideline | 14 to 30 days | no guideline | 9 to 12 months |
| cold smoked, vacuum pack | no guideline | 21 to 30 days | no guideline | 9 to 12 months |
| breaded | no guideline | Not recommended | no guideline | 18 months |
| raw but headed and gutted | no guideline | 3 to 4 days | no guideline | 6 months |
No guideline: USDA gives no time for that place, usually because the food is not stored that way.
- breaded: Not recommended to refrigerate after cooking due to decreased quality. Keep frozen. For safety, cook as directed.
- raw but headed and gutted: Recommendation is for storage after cooking. Keep frozen. For safety, cook as directed.
How to tell fish has gone bad
General signs for seafood: smoked, the group USDA lists fish under.
- Sour or ammonia smell replacing the usual smoky scent
- Slimy film forming on the surface
- Dull, dry edges curling up on the flesh
- Mould spots, often white or greenish
- Package that has lost its vacuum seal or looks puffy
More on seafood: smoked. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Keep smoked seafood refrigerated at all times, and once opened, wrap it tightly or store it in an airtight container. Use within about a week of opening, or freeze unopened vacuum-sealed packages for longer storage. Thaw frozen smoked fish in the fridge before serving.
More in seafood: smoked
Source: USDA FSIS FoodKeeper dataset (public domain). Times assume a fridge at 40 F (4 C) and a freezer at 0 F (-18 C). How we decode the data.