How to Tell if Fish Has Gone Bad (And When to Toss It) (2024)

Co-authored byOllie George Ciglianoand Aly Rusciano

Last Updated: July 11, 2024Fact Checked

How do you know if fish has gone bad?

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   Toss refrigerated raw fish 2 days after the sell-by date. Raw fish doesn’t last very long in a refrigerator and begins to go bad soon after the sell-by date. Look for the sell-by date on the packaging. If more than 1 or 2 days have passed since that date, throw the fish out.^[1]

   • If you’d like to delay the expiration of refrigerated fish, put it in the freezer. Frozen fish can last indefinitely if kept at 0°F (−18°C) but is best used within 3 to 8 months.
   • If the fish has a use-by date rather than a sell-by date, avoid keeping the fish past that date. “Use-by” indicates that fish will begin to spoil if it’s not eaten by the printed date.^[2]
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   Keep cooked fish in your fridge for 3 to 4 days past the sell-by date. If you’ve bought cooked fish (or cooked your own ) and then stored it in the fridge in an airtight container, it will keep longer than raw fish. If you haven’t eaten the fish after 3 to 4 past the sell-by date, though, discard it.^[3]

   • If you know in advance that you’re not going to use the cooked fish before it expires, put it in the freezer to delay the expiration.
   • To refrigerate cooked fish, place the fish in an airtight container or bag and refrigerate for up to 4 days.
   • If you plan to discard the fish’s original packaging once it’s cooked and then refrigerate it, write down the sell-by date so you don’t forget it.

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   Keep frozen fish for 3 to 8 months past the sell-by date. Whether raw or cooked, frozen fish lasts much longer than refrigerated fish. Cooked frozen fish can last up to 3 months, and raw frozen fish lasts up to 8 months.^[4]

   • To freeze fish: Wrap the pieces of meat in a layer of plastic wrap or place them in an airtight plastic bag.^[5]

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   Look for a slimy coating on raw fish. As fish ages and begins to go bad, its outer surface will become wetter and eventually develop a thin layer of slime. This is a good sign that your fish has already started to spoil. Once the fish has fully spoiled, the slimy moisture on the meat will feel thick and slippery to the touch.^[6]

   • Cooked fish will not develop a slimy coating, even after it’s started to go bad.
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   Bad raw or cooked fish has a pungent, fishy aroma. All fish—raw or cooked—smells like fish. However, refrigerated fish that has started to go bad will have an increasingly fishy smell. If given enough time, this potent fish smell will develop into the putrid smell of rotting meat.^[7]

   • As fish continues to spoil, its pungent fish smell will grow stronger and stronger. It’s best to discard fish as soon as it starts to smell “off.”
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   Spoiled raw fish has a milky color. Fish meat is typically light pink or white in color, with a thin, clear film of liquid. As fresh or refrigerated fish ages and begins to go bad, the meat will take on a glossy, milky color. The milky parts of the fish may also take on a blue- or gray-ish tint.^[8]

   • If you’ve already cooked your fish, it won’t develop a milky color. This sign of expiration applies only to raw fish.
   • If you have a whole fish, the eyeballs will also look cloudy if it's gone bad.
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   If frozen fish has freezer burn, it’s likely bad. If you’ve kept fish in the freezer for over 9 months, it may begin showing signs of freezer burn. Look for crystallized peaks of ice that have formed on the surface of the fish, and note any discolored patches as well.^[9]

   • Freezer-burned food is still technically edible, and it will not make you sick. However, fish will lose most of its flavor and take on a grainy texture as freezer burn sets in.^[10]

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   Fish can last up to 4 days in the refrigerator. Raw fish typically lasts between 1 and 2 days, especially if it’s fresh, whereas cooked fish can be stored for 3 to 4 days. Aim to keep fish in a refrigerator that’s 40°F (4°C) or less for the best results.^[11]

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   Fish can last up to 8 months in the freezer. While fish can last in the freezer indefinitely, it will lose texture and taste over time. Because of this, it’s best to freeze cooked fish for up to 3 months and raw fish for up to 8 months. Try to keep your frozen fish at 0°F (−18°C) or less for best storing results.^[12]

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1. 1

   Note if the white lines in the meat disappear. Salmon, unlike most other kinds of fish, is well known for the thin white lines that separate the layers or flakes of its meat. These lines indicate that the fish is still fresh and edible. If you notice that these white lines have disappeared—or if they’ve turned to a more gray color—the salmon has likely gone bad.^[13]

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   Press the salmon to see if it’s still firm. Edible, fresh salmon should be firm to the touch. If salmon in your refrigerator has become squishy, mushy, or unexpectedly soft in texture, it’s likely expired.^[14]

   • The white lines between flakes of salmon can indicate its firmness in addition to its freshness. Once the lines have faded, the meat is all but guaranteed to be mushy.
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   Inspect the salmon for discolored spots on the meat. Unlike other types of fish, salmon will develop discolorations as it ages and begins to go bad. Look over the surface of the meat. If you see any spots that are not the healthy pink color of most salmon, your fish has likely expired.^[15]

   • Most of the discolorations you’ll find on salmon will be dark. However, spoiled salmon can also have small white-ish patches.

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1. Throw bad fish out and disinfect surfaces as soon as possible. If you notice that your fish is bad, toss it out and wash your hands immediately. Fish (especially spoiled fish) can have bacteria and parasites that can make you sick, so always be diligent. Wash all surfaces and items the fish may have touched.

   • If the fish is exceptionally stinky, place the meat in a second plastic or sealable bag before placing it in the trash can. Alternatively, you can discard the fish in an outdoor trash can to avoid any odors.

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