How long does fresh fish and shellfish last?

How long does fresh fish and shellfish last in the fridge?

• Fresh Fish and Shellfish: Fresh Fish and Shellfish1-2 days

Your fridge should be set between 0 and 5°C.

Refrigerators should be set to maintain a temperature of 40 °F or below.

How long does fresh fish and shellfish last in the freezer?

• Fresh Fish and Shellfish: Fresh Fish and Shellfish2-3 months

Freezer times are for quality; frozen food stays safe.

Your freezer should be around -18°C

A freezer acts as a pause button - food in a freezer won’t go bad and most bacteria cannot grow in it.

Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage.

Can you freeze fresh fish and shellfish?

Yes.

How to defrost fresh fish and shellfish safely

1. In the fridge
2. In cold water, cook it straight after defrosting
3. In the microwave, cook it straight after defrosting
4. Cook it from frozen

You should defrost your food in the fridge so that it doesn’t get too warm

It’s also important to use food within 24 hours after it’s been fully defrosted

There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave.

Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, cook immediately.

It is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry.

Can you refreeze fresh fish and shellfish?

• In the United KingdomOnly after cooking
• In the United StatesYes

You can freeze food again once cooked, but you’ll only be able to reheat it once after that

Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.

Foods thawed by the cold water method should be cooked before refreezing.

After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods.

Can fresh fish and shellfish be kept out of the fridge?

Official sources give no room-temperature (cupboard) storage time for fresh fish and shellfish.