How long does raw fish keep?

United States Reviewed May 2026 Method v1.1 EU/UK: package use-by dates govern

Refrigerate fresh raw fish for 1 to 2 days at 40 °F (4 °C) or below and cook or freeze it within that window. Best freezer quality: 2–3 months for fatty fish (salmon, mackerel) and 6–8 months for lean fish (cod, tilapia).

The 1–2 days is safety guidance; freezer figures are quality targets. Fish sold thawed (“previously frozen”) should be used within the same 1–2 day window.

Pantry

Not safe

Max 2 h at room temperature

Refrigerator ≤ 40 °F (4 °C)

1–2 days

Safety guidance

Freezer 0 °F

2–8 months

Best quality · safe indefinitely · Fatty fish 2–3 months; lean fish 6–8 months

Calculate a date for raw fish

Starting event Event date

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Can I freeze it?

Generally suitable

Raw fish freezes well if frozen fresh. Fatty fish: best quality 2–3 months; lean fish: 6–8 months.

Quality depends heavily on freshness at freezing and airtight packaging — fish is especially prone to freezer burn and rancidity.

Prepare & portion. Freeze the day of purchase if possible. Portion into single fillets. Pat dry.

Package. Vacuum sealing is ideal; otherwise wrap tightly in freezer wrap inside a freezer bag with air pressed out.

Thaw & use. Thaw overnight in the refrigerator, or in cold water in a sealed bag for about an hour. If vacuum-packed, remove fish from the packaging before refrigerator thawing.

Thawing and post-thaw handling

Thaw overnight in the refrigerator or in cold water in a leak-proof bag. Remove vacuum-packed fish from its packaging before thawing. Cook to 145 °F (63 °C).

Refreezing

Refrigerator-thawed raw fish may be refrozen with noticeable quality loss; fish thawed in cold water should be cooked before refreezing. The general rules are in the refreezing guide and the Refreezing Decision tool.

Common mistakes

Buying fish for the weekend on Tuesday — the refrigerator window is 1–2 days.
Thawing vacuum-sealed fish in its unopened package.
Freezing fish that already spent its refrigerator window — quality on thawing will be poor.

Package exception: A printed use-by date (EU/UK) supersedes this general guidance.

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Source-to-claim map
1–2 day refrigerator rule; freezer quality targets by fish type — FoodSafety.gov — Cold Food Storage Chart · Approved thawing methods — USDA FSIS — The Big Thaw: Safe Defrosting Methods · All sources · Change history · Report a correction