How Long Fresh Fish Lasts in the Refrigerator and How to Store It Properly

Fresh fish lasts one to two days in the refrigerator when stored correctly

The clock on fresh fish starts the moment it leaves the water. Most whole fish and fillets will stay safe to eat for one to two days when you keep them at 40°F or below — the temperature your refrigerator should maintain. Fatty fish like salmon, mackerel, and tuna last slightly longer than lean fish like cod or flounder, but the difference is only a day at most. Once you open the package or bring it home from the market, the countdown accelerates because bacteria multiply faster on exposed surfaces.

The reason fish spoils quickly is its muscle structure. Fish flesh is naturally tender and breaks down fast, especially in the cold. Unlike beef or chicken, which can last several days, fish has less natural protection against bacterial growth. This is not a flaw — it is simply how fish is. The fresher your fish when you buy it, the longer your window at home. Fish that has already spent two days at the market counter will not last as long as fish caught that morning.

Key Takeaways

• Fresh fish fillets and steaks last one to two days in a refrigerator set to 40°F or below, with fatty fish lasting slightly longer than lean varieties.
• Store fish in the coldest part of your refrigerator — usually the back of the bottom shelf — and keep it in its original packaging or wrapped tightly in plastic wrap.
• If you will not use fish within two days, freeze it immediately in an airtight container or freezer bag to extend storage to two to three months.
• Thaw frozen fish in the refrigerator overnight, never at room temperature, and use it the same day you thaw it.
• Fish that smells strongly of ammonia, has a slimy texture, or shows discoloration has spoiled and should not be cooked.

Where to place fish in your refrigerator

The coldest spot in your refrigerator is where fish belongs. This is almost always the back of the bottom shelf, farthest from the door. The door is the warmest part of your refrigerator because it opens and closes constantly, letting warm air in. Every time you reach for milk or condiments, the temperature near the door rises. Fish cannot tolerate that fluctuation.

Place the fish in its original packaging if it came sealed from the store. If you bought it loose from a counter, wrap it tightly in plastic wrap or place it in an airtight container. The goal is to prevent air from reaching the surface, which slows bacterial growth and keeps the fish from drying out. If moisture pools in the package, drain it and rewrap. Standing liquid accelerates spoilage.

Keep fish away from raw meat and poultry. Not because of the cold — the temperature is the same — but because of cross-contamination. If raw chicken juice drips onto fish, bacteria from the chicken can transfer to the fish. Store fish on a shelf above any raw meat, or in a separate drawer if your refrigerator has one.

Signs that fish has spoiled

Trust your senses. Fresh fish smells like the ocean — briny and clean. Spoiled fish smells sharp and ammonia-like, or sour. If you open the package and the smell makes you step back, do not cook it. That ammonia smell means bacteria have broken down the amino acids in the fish, and cooking will not make it safe.

Look at the texture and color. Fresh fish is firm and springs back when you press it gently. Spoiled fish feels slimy or mushy, and the flesh may look dull or discolored — graying at the edges or browning in spots. The eyes of a whole fish should be clear and bulging slightly; cloudy or sunken eyes mean the fish is old. Gills should be bright red or pink; brown or gray gills indicate spoilage.

If you are uncertain, throw it out. The cost of replacing a piece of fish is far lower than the cost of foodborne illness. Spoiled fish can carry Listeria or Vibrio bacteria, which cause serious illness in vulnerable people — pregnant women, young children, older adults, and anyone with a weakened immune system.

Freezing fish to extend storage

If you will not cook the fish within two days, freeze it the day you bring it home. Freezing stops bacterial growth completely and extends storage to two to three months for fatty fish and three to six months for lean fish. The sooner you freeze it after purchase, the better the quality when you thaw it.

Wrap the fish tightly in plastic wrap, then place it in a freezer bag and remove as much air as possible. Alternatively, place it in an airtight container. Label the package with the type of fish and the date you froze it. Ice crystals will form on the surface over time — this is normal and does not mean the fish has spoiled, but it does indicate some moisture loss and texture change when thawed.

Thaw frozen fish in the refrigerator overnight, never at room temperature. Thawing at room temperature allows bacteria to multiply on the outside while the inside is still frozen. Once thawed, use the fish the same day. Do not refreeze thawed fish unless you have cooked it first.

How to tell if fish is truly fresh when you buy it

Freshness at purchase determines how long you have at home. Ask the fishmonger when the fish arrived. Fish that came in that morning will last longer than fish that has been in the case for two days. Look at the ice in the display case — it should be clean and plentiful, not melted or cloudy.

Whole fish should have clear eyes, bright red gills, and shiny skin. The flesh should not have any browning or dull patches. Fillets should look moist and firm, with no separation between the layers of muscle. If the fish is pre-packaged, check the "packed on" date. The fresher the pack date, the longer your window at home.

Smell the fish if the fishmonger allows it. Fresh fish smells clean and oceanic, not fishy or ammonia-like. A strong "fishy" smell does not always mean spoilage — it can indicate the fish has been sitting in its own juices — but it is a sign the fish is not at its peak.

Cooked fish storage and leftovers

Cooked fish lasts three to four days in the refrigerator, longer than raw fish because cooking kills most bacteria. Store it in an airtight container on the same cold shelf where you would store raw fish. Make sure it cools to room temperature before you refrigerate it — putting hot food directly into the refrigerator raises the internal temperature and can affect other foods.

Leftover cooked fish can also be frozen. Wrap it tightly and freeze for up to three months. Thaw it in the refrigerator and eat it cold or reheat it gently in a low oven to avoid drying it out further.

Smoked and canned fish

Smoked fish — salmon, mackerel, trout — is treated differently than fresh fish. Unopened smoked fish lasts two to three weeks in the refrigerator because the smoking process preserves it. Once you open the package, use it within five to seven days. Store it in an airtight container on the coldest shelf.

Canned fish like tuna and sardines lasts years in the pantry when unopened. Once opened, transfer any leftover fish to an airtight container and refrigerate for up to three days. Do not leave canned fish in the open can — the metal can react with the fish and affect the taste.

Frequently Asked Questions

Can I store fish in the freezer compartment of my refrigerator instead of the main freezer?

A refrigerator freezer compartment stays at 0°F, which is cold enough to freeze fish, but the temperature fluctuates more than a dedicated freezer because the door opens frequently. Fish will last two to three months in a refrigerator freezer, compared to three to six months in a chest or upright freezer. If you plan to freeze fish for longer than a month, use your main freezer.

Is it safe to eat fish that smells a little bit fishy?

A mild ocean or briny smell is normal and safe. A sharp, ammonia-like, or sour smell means the fish has spoiled and should not be eaten. If you are unsure whether the smell is normal or a warning sign, err on the side of caution and discard it.

What if I bought fish and forgot about it for three days?

If it has been three days and the fish was stored in the coldest part of your refrigerator, it is past its safe window. Discard it. The risk of foodborne illness is not worth the cost of the fish. In the future, freeze fish the day you buy it if you are not sure when you will cook it.

Can I store fish in a regular plastic container instead of a freezer bag?

Yes, as long as the container is airtight. Freezer bags are convenient because they take up less space and you can remove air easily, but any airtight container — glass, plastic, or stainless steel — will protect fish from freezer burn and odor transfer.

Does vacuum-sealed fish last longer than regular packaged fish?

Vacuum-sealed fish lasts slightly longer in the refrigerator — up to three days instead of one to two — because removing air slows bacterial growth. However, the difference is small. Freeze vacuum-sealed fish if you will not use it within three days, just as you would regular packaged fish.