How long does lean fish last?
Lean fish keeps for 1 to 2 days in the fridge, up to 6 to 8 months in the freezer. USDA lists 2 kinds of lean fish; the first is shown here and all are in the table below.
cod, flounder, haddock, halibut, sole, etc.
No guideline
1 to 2 days
from the package date
6 to 8 months
best quality within
All kinds of lean fish, side by side
| Kind | Pantry | Fridge | After opening | Freezer |
|---|---|---|---|---|
| cod, flounder, haddock, halibut, sole, etc. | no guideline | 1 to 2 days | no guideline | 6 to 8 months |
| pollock, ocean perch, rockfish, sea trout. | no guideline | 1 to 2 days | no guideline | 4 to 8 months |
No guideline: USDA gives no time for that place, usually because the food is not stored that way.
How to tell lean fish has gone bad
General signs for seafood: fresh, the group USDA lists lean fish under.
- Strong fishy, sour or ammonia-like smell
- Slimy film on the flesh instead of a moist sheen
- Dull, sunken eyes and grey gills on whole fish
- Flesh that stays dented when pressed instead of springing back
- Dry, browning edges on fillets left uncovered
More on seafood: fresh. 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 fresh seafood in the coldest part of the fridge, ideally packed in ice in a container, and cook it within a day or two of purchase. Freeze anything you cannot use in time, wrapped tightly or vacuum sealed to prevent freezer burn. Thaw in the fridge or under cold running water, never at room temperature.
More in seafood: fresh
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.