How Long Raw Fish Lasts in the Refrigerator and How to Store It Safely

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

Raw fish spoils faster than most other proteins because its delicate flesh and high moisture content create ideal conditions for bacteria to multiply. The clock starts the moment the fish is caught or cut, not when you bring it home. If you buy fish from a grocery store counter, it has already spent time in transit and display, so you are working with less time than you might think. Store it on the coldest shelf of your refrigerator—usually the bottom—where the temperature stays closest to 32°F (0°C).

The one to two day window assumes your refrigerator maintains a steady temperature below 40°F (4°C). If your fridge runs warmer, or if the fish was not handled carefully before you bought it, that window shrinks. Whole fish lasts slightly longer than fillets because the skin and scales offer some protection, but the difference is only a day or so. Once you open the original packaging or expose the flesh to air, bacteria begin colonizing the surface immediately.

Key Takeaways

• Raw fish keeps for one to two days in a refrigerator set to 40°F (4°C) or colder, stored on the lowest shelf where it is coldest.
• Keep fish in its original packaging or wrap it tightly in plastic wrap or butcher paper to prevent air exposure and cross-contamination.
• Place fish on a plate or shallow container below other foods to catch any drips and prevent raw fish juices from touching ready-to-eat items.
• Smell and texture are your best guides: fresh raw fish smells like the ocean, not ammonia or "fishy," and feels firm when pressed gently.
• Freeze fish the same day you buy it if you do not plan to cook it within one to two days.

Why raw fish spoils so quickly

Fish muscle contains high levels of water and amino acids that bacteria and enzymes break down rapidly, even at cold temperatures. Unlike beef or chicken, which have tighter muscle fibers and lower moisture, fish flesh is naturally soft and porous. The moment the fish dies, enzymes inside the flesh begin breaking down proteins and fats into compounds that smell and taste off. Bacteria accelerate this process dramatically, and they thrive in the moist environment that fish provides.

Temperature is your main defense against this breakdown. Every 10°F increase in temperature roughly doubles the rate at which bacteria multiply. A fish fillet left on the counter at 70°F will become unsafe in two to four hours. The same fillet at 40°F slows bacterial growth enough to give you one to two days. This is why the coldest part of your refrigerator matters—a shelf near the door, where warm air enters every time you open it, is not cold enough.

How to store raw fish to maximize freshness

Leave fish in its original packaging if it is sealed and the packaging is intact. Grocery store fish is usually wrapped in plastic film over a foam tray, which is designed to contain drips and limit air exposure. If the packaging is torn or leaking, transfer the fish to a clean container immediately. Wrap it tightly in plastic wrap or butcher paper, pressing out as much air as possible. Airtight storage slows the growth of surface bacteria and prevents the fish from drying out.

Place the fish on the lowest shelf of your refrigerator, on a plate or shallow container. This prevents raw fish juices from dripping onto vegetables, ready-to-eat foods, or other items below. Raw fish juice carries bacteria that can contaminate anything it touches. If you are storing multiple types of fish or other raw proteins, keep them in separate containers so flavors do not transfer and cross-contamination is minimized.

Do not rinse raw fish before storing it. Water washes away the protective mucus layer on the skin and introduces bacteria from your sink. Rinse the fish only when you are ready to cook it, under cold running water, just before it goes into the pan or oven.

Signs that raw fish has gone bad

Smell is the most reliable indicator. Fresh raw fish smells like the ocean—briny, clean, and mild. If the fish smells ammonia-like, sour, or intensely "fishy," it has begun to spoil and should not be cooked or eaten. The ammonia smell comes from bacteria breaking down amino acids. Trust your nose: if you hesitate, throw it out. Cooking will not make spoiled fish safe.

Texture also tells you when fish is past its prime. Fresh raw fish feels firm when you press it gently with your finger, and the flesh springs back. If the fish feels mushy, slimy, or leaves an indentation when pressed, bacteria have broken down the muscle structure and the fish is no longer safe to eat. Discoloration—browning, graying, or dull patches—indicates oxidation and bacterial growth on the surface.

If the packaging is bloated or puffy, gas-producing bacteria are active inside, and the fish must be discarded. Never taste fish to check if it is safe; a small amount of spoiled fish can cause food poisoning.

Freezing raw fish for longer storage

If you do not plan to cook the fish within one to two days, freeze it the same day you buy it. Freezing stops bacterial growth and enzyme activity, preserving the fish for two to three months at 0°F (-18°C) or colder. Wrap the fish tightly in plastic wrap, then place it in a freezer bag, pressing out as much air as possible. Label the bag with the type of fish and the date you froze it.

Thaw frozen fish in the refrigerator overnight, never at room temperature. As the fish thaws, it will release moisture, so place it on a plate to catch drips. Once thawed, cook the fish within one to two days—do not refreeze it. Thawing in cold water takes two to four hours and is faster than refrigerator thawing, but you must change the water every 30 minutes to keep it cold.

Different types of raw fish and their storage times

Most raw fish fillets and steaks last one to two days under ideal refrigerator conditions. Fatty fish like salmon, mackerel, and sardines spoil slightly faster than lean fish like cod or halibut because their oils oxidize and go rancid more quickly. Whole fish, with skin and scales intact, lasts slightly longer—up to two to three days—because the outer layer slows bacterial colonization. Shellfish like shrimp, scallops, and clams follow similar rules: one to two days in the coldest part of the refrigerator, stored in their original packaging or tightly wrapped.

Sushi-grade fish sold specifically for raw consumption has been handled and frozen to kill parasites, but once thawed and stored in your refrigerator, it still lasts only one to two days. The "sushi-grade" label refers to how the fish was handled before sale, not how long it will stay fresh after you bring it home. Store it the same way you would store any raw fish.

Organizing your refrigerator to keep fish fresh longer

The coldest part of most refrigerators is the lowest shelf, farthest from the door. This is where fish belongs. Shelves near the door experience temperature swings every time you open the refrigerator, which speeds spoilage. If your refrigerator has a dedicated fish or meat drawer with its own temperature control, use it—these drawers are designed to maintain temperatures closer to 32°F (0°C).

Keep fish away from the back wall of the refrigerator, where it can freeze if the coils are too close. Frozen fish develops ice crystals that damage the cell structure, making the texture mushy when thawed. A small gap between the fish and the back wall allows cold air to circulate evenly. Store fish below all other foods to prevent drips from contaminating vegetables or ready-to-eat items. Wipe up any spills immediately with a clean cloth and a mild bleach solution (one part bleach to ten parts water) to kill bacteria.

Frequently Asked Questions

Can I eat raw fish that smells a little fishy?

A mild ocean smell is normal, but a strong "fishy" smell means bacteria are producing compounds that indicate spoilage. If you are unsure, do not eat it. The risk of food poisoning is not worth it. Cooking will not make a spoiled fish safe.

How do I know if my refrigerator is cold enough for fish?

Use a refrigerator thermometer placed on the lowest shelf. It should read 40°F (4°C) or colder. If it reads higher, adjust the temperature dial and check again after a few hours. A refrigerator that runs warmer than 40°F will spoil fish faster than the one to two day window.

Is it safe to cook fish that is one day past the one to two day window?

Not reliably. The one to two day guideline is based on when bacterial levels become unsafe, not when the fish starts to smell bad. By day three, bacteria may have produced toxins that cooking cannot destroy. If the fish is past two days, discard it.

Can I store raw fish in the freezer section of my refrigerator instead of freezing it solid?

No. The freezer compartment of a refrigerator is not cold enough to stop bacterial growth. It may keep fish a day or two longer than the main refrigerator section, but it is not a reliable storage method. Use the coldest part of the main refrigerator for short-term storage, or freeze the fish solid at 0°F (-18°C) for longer storage.

What should I do if raw fish juice drips on other foods?

Discard any ready-to-eat foods that the juice touched. Wash any containers or surfaces with hot soapy water, then wipe with a bleach solution (one part bleach to ten parts water). Raw fish juice carries bacteria that can cause food poisoning if it contaminates foods that will not be cooked.