How long does lean fish last?
In the fridge, lean fish keeps for 1 to 2 days from the package date. All 2 kinds are below.
No guideline
1 to 2 days
from the package date
No guideline
By kind
| 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.
Does lean fish go bad?
Yes. The fridge time above is the window USDA gives for good quality; after it, lean fish may still be safe for a short while but quality drops and spoilage signs start. The date on the package is the maker's quality promise; the times here count from purchase unless marked "from the package date".
Two numbers to keep in mind: a fridge at 40 F (4 C) or below, and no more than 2 hours at room temperature (1 hour above 90 F / 32 C) for anything perishable.
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.
How long do other seafood: fresh last?
Source: USDA FSIS FoodKeeper dataset (public domain). How we decode the data.