How to store cooked fish

How to tell cooked fish has gone bad

General signs for seafood: fresh, the group USDA lists cooked 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.