How long after a fish dies can you eat it?

Quick Answers

How long a fish remains edible after dying depends on several factors:

  • Freshness – The fresher the fish, the longer it will remain safe to eat. Fish that is very fresh when it dies can be edible for up to 2 days if kept chilled.
  • Storage temperature – Proper refrigeration slows bacteria growth. Store fish on ice or refrigerated as soon as possible after catching.
  • Fish size – Smaller fish spoil faster than larger fish. Large fish like tuna can be edible up to 3 days after dying.
  • Fish species – Oily fish like salmon and mackerel spoil faster than white fish like cod and snapper.
  • Gutting – Removing the guts and gills right after catching helps fish last longer.

As a general rule, you should only eat fish that has been refrigerated and was very fresh when it died. Cook fish properly before eating and be wary of any signs of spoilage. When in doubt, throw it out.

How to Tell if Fish Has Spoiled

Because fish flesh is delicate and perishable, it’s important to know how to discern if fish is still safe to eat after it has died. Here are some ways to tell if your fish has spoiled and is no longer edible:

  • Smell – Fresh fish should have a mild, briny aroma. Rancid, fishy, or ammonia-like odors indicate spoilage.
  • Texture – Fish flesh should bounce back when pressed and feel firm. Soft, mushy flesh that leaves an imprint when pressed indicates spoilage.
  • Color – The flesh should look shiny, glistening, and opaque. Yellowing, browning, or graying of the flesh suggests the fish is no longer fresh.
  • Eyes – Fish eyes should be clear and bulge a little. Cloudy, sunken eyes indicate the fish is not fresh.
  • Gills – The gills should be bright red or pink. Brown, gray, or slimy gills are a sign of spoilage.

Trust your senses – if it smells bad, feels slimy, or just seems “off,” do not risk eating the fish. It is better to be safe than suffer from food poisoning.

How Long Fish Stays Fresh on Ice

To maximize freshness after a fish dies, it needs to be chilled immediately. Keeping fish on ice is the best way to preserve freshness and extend the edible window. Here’s how long fish typically stays fresh on ice:

Fish Type Freshness Timeline on Ice
Lean fish like cod, tilapia, flounder 2-3 days
Fatty fish like salmon, tuna, mackerel 3-4 days
Shellfish like shrimp, crawfish, scallops 1-2 days
Smoked fish Up to 1 week

Icing the fish as soon as it is caught helps slow down bacteria growth and enzymatic decomposition. Place the fish in an insulated cooler, cover it generously with ice, and keep it chilled until ready to cook. The thicker the fish, the longer it will stay fresh.

How Long Fish Keeps When Refrigerated

Refrigerating fish is the best way to extend its shelf life after dying. With refrigeration at 40°F (4°C) or below, fish can remain edible for 1-2 days after dying. Here’s how long fish keeps refrigerated:

Fish Type Freshness Timeline Refrigerated
Lean fish like cod, tilapia, flounder 1-2 days
Fatty fish like salmon, tuna, mackerel 2-3 days
Shellfish like shrimp, crawfish, scallops 1-2 days
Smoked fish Up to 1 week

It’s important to keep the temperature at 40°F or below. The colder the fish can be kept without actually freezing, the longer it will stay fresh. Make sure to place fish in the coldest part of the refrigerator, away from the door.

Freezing Fish for Later Use

Freezing is an excellent way to preserve fish and extend the window of edibility long after it has died. Properly frozen fish stored at 0°F (-18°C) or below can stay safe to eat for several months.

To freeze fish:

  • Fillet, gut, and clean the fish as soon as possible after catching.
  • Rinse the fish in cold water and pat dry with paper towels.
  • Wrap fish tightly in plastic wrap, aluminum foil, or place in freezer bags.
  • Press out excess air and seal tightly to prevent freezer burn.
  • Label package with type of fish and date.
  • Freeze at 0°F or below. Use freezer thermometer to monitor temperature.

For best quality, use frozen fish within 3-6 months. Fish frozen continuously at 0°F is safe indefinitely, but the texture and flavor will deteriorate over time.

Thawing Frozen Fish

Never thaw frozen fish at room temperature or in hot water. This allows bacteria to multiply rapidly. Here are some safe ways to properly thaw frozen fish:

  • In the refrigerator – Thaw overnight in the refrigerator at 40°F or below.
  • In cold water – Place sealed frozen fish in cold water, changing water every 30 mins until thawed.
  • In the microwave – Use microwave defrost function if available. Cook fish immediately after thawing.

Once thawed, use the fish within 1-2 days. Do not refreeze fish after it has thawed.

Cooking and Eating Fish After It Dies

Thorough cooking is key for enjoying fish safely after it has died. Cooking fish to an internal temperature of at least 145°F (63°C) kills parasites, viruses, and bacteria that can cause foodborne illness.

Some tips for safely cooking and eating fish:

  • Cook fresh fish within 1-2 days of death, even when refrigerated or iced.
  • Marinate fresh fish no more than 2 hours at refrigerated temperature before cooking.
  • When pan-frying or baking fish, cook to an internal temperature of 145°F, checking with a food thermometer.
  • Bring soups, chowders, and stews containing fish to a rolling boil.
  • Reheat leftover cooked fish to 165°F.
  • Enjoy smoked fish and frozen fish within recommended timelines for safety.
  • When in doubt, remember the old adage – “When fish smells bad or tastes funny, throw it away and do not eat it.”

Food Safety Tips for Eating Fish After Death

Follow these basic food safety guidelines when handling, prepping, and eating fish after it has died:

  • Chill immediately – Place fish in ice, refrigerator, or freezer as soon as possible after catching.
  • Keep it cold – Store at 40°F or below until ready to cook. Do not let fish sit out at room temperature.
  • Prep safely – Thaw frozen fish in the refrigerator, cold water, or microwave. Avoid room temperature thawing.
  • Throw out if spoiled – Discard any fish with an unpleasant odor, soft/mushy texture, or other signs of spoilage.
  • Cook thoroughly – Cook fish to an internal temperature of 145°F. Check with a food thermometer.
  • When in doubt, toss it out! – Do not taste or eat any fish that smells or looks questionable.

Signs You Should Not Eat Fish

It is better to be safe than sorry when determining if fish is still okay to eat after dying. Watch out for these clear signs that fish has spoiled and should be discarded:

  • Bad smell – Fish gives off a strong, unpleasant, fishy, or ammonia-like odor.
  • Slimy texture – Flesh feels excessively mushy, soft, or slimy.
  • Discoloration – Flesh has become gray, brown, or yellowish.
  • Drying out – Fish looks overly dry or has white dried patches on the flesh.
  • Unusual spots – Presence of new black, blue, green, or purple spots.
  • Weird appearance – Eyes seem cloudy or sunken in; gills look brown or grey.

Fish exhibiting any of these signs should be discarded immediately. Do not taste fish that looks or smells bad or that you suspect may be spoiled.

Foodborne Illness Risks with Bad Fish

Eating spoiled, old fish comes with serious health risks. Fish that has gone bad can contain harmful bacteria, viruses, and toxins that can cause foodborne illness. Some dangers of eating spoiled fish include:

  • Salmonella – Bacteria that causes diarrhea, vomiting, fever, and abdominal cramps.
  • Clostridium botulinum – Bacteria that causes botulism, a serious paralytic illness.
  • Listeria – Bacteria that leads to listeriosis with flu-like symptoms.
  • Shigella – Bacteria that can cause bloating, fever, and bloody diarrhea.
  • Staphylococcus aureus – Bacteria that causes intensely painful nausea and vomiting.
  • Heavy metal poisoning – Mercury and other metals can accumulate in spoiled fish.

Eating spoiled or raw fish can make you very ill, or even be fatal in severe cases. If you suspect you have a foodborne illness from fish, see a doctor right away.

Who is Most at Risk from Bad Fish

While anyone can get sick from eating fish that has spoiled, some people have a higher risk for infection and severe illness. Groups that need to be especially careful with fish safety include:

  • Pregnant women – Harmful bacteria can cause miscarriage, stillbirths, and birth defects.
  • Young children – Immune systems are less developed, so illness can become serious fast.
  • Older adults – Weakened immune function makes it harder to fight infections.
  • People with medical conditions – Those with weakened immunity are more susceptible.
  • People taking antacids – Reduced stomach acid helps bacteria survive.

At-risk individuals should take extra care to handle fish properly after catching, cooking it thoroughly before eating, and avoiding any fish that seems spoiled in any way.

Tips for Purchasing Fresh Fish

When buying fresh fish at the grocery store or fish market, here are some tips for choosing the freshest fish:

  • Check the aroma – Fresh fish should smell mildly briny or ocean-like.
  • Assess appearance – Eyes should be clear and skin shiny with tight scales.
  • Review texture – Flesh should bounce back when pressed and not imprint.
  • Ensure proper display – Fish should be on ice and displayed chilled.
  • Check sell-by date – Only purchase fish that is clearly within date.
  • Get knowledgeable help – Ask fishmongers for their freshest selections.
  • Buy previously frozen – Fish that was frozen at sea can be very fresh.
  • Shop last – Purchase fish last at the market and head straight home.

Avoid fish with a fishy or ammonia odor, dull or slimy flesh, or other signs of spoilage. Look for fish that is being properly chilled during display and handling.

Conclusion

Determining how long after death fish is safe to eat depends greatly on how fresh it was when caught and how it has been stored since. Proper chilling, freezing, cooking, and handling make fish remain edible for 1-4 days generally. Use sight, smell and touch to check for spoilage. When in doubt, remember it is better to waste fish than to risk getting sick from eating spoiled seafood.

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