All Storage GuidesSTORAGE // FS-019
seafoodSTATE: RAWUSDA VERIFIED
How Long Does Raw Fish (General) Last?
Best stored in: Tightly wrapped in plastic on a plate, or vacuum-sealed freezer bag
Refrigerator
1–2 days
32°F–40°F (0°C–4°C)
Use the same day for peak freshness and flavor.
Freezer
3–8 months
0°F (−18°C)
Lean fish (cod, tilapia) keeps longer than fatty fish (salmon, mackerel).
Best Storage Method
Pat dry, wrap tightly in plastic wrap, store in the coldest part of the fridge on a bed of ice if possible.
Container: Tightly wrapped in plastic on a plate, or vacuum-sealed freezer bag
Signs It's Gone Bad
- ×Strong fishy or ammonia odor
- ×Slimy or sticky surface
- ×Dull, sunken eyes (whole fish)
- ×Discolored or dried-out flesh
Cook fish to an internal temperature of 145°F (63°C); discard any fish left at room temperature for more than 2 hours.
Source & Verification
USDA FoodSafety.gov Cold Food Storage Chart
Pro Tip: Press a finger into the fillet — fresh fish springs back immediately; if the dent stays, it is past its prime.