How to store fish
Best place: the fridge. USDA gives fish a fridge time (14 to 45 days, from the package date) and no pantry time, so it belongs in the fridge as soon as you get home. The freezer gives 9 to 12 months.
No guideline
14 to 45 days
from the package date
9 to 12 months
best quality within
USDA notes for fish
- breaded: Not recommended to refrigerate after cooking due to decreased quality.
- breaded: Keep frozen. For safety, cook as directed.
- raw but headed and gutted: Recommendation is for storage after cooking.
- raw but headed and gutted: 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.
How to store other seafood: smoked
Source: USDA FSIS FoodKeeper dataset (public domain). How we decode the data.