How can I tell if fish at the store is fresh?

Check that it smells mild rather than fishy or ammonia-like, has clear and shiny eyes, red gills without odor, and firm flesh that springs back when pressed; it should be displayed on ice or refrigerated, per the FDA and Clemson HGIC.

How long can fresh fish stay in the refrigerator?

The FDA says seafood meant to be used within two days of purchase should be kept at 40°F (4°C) or below; Clemson HGIC similarly advises one to two days for raw fish and three to four days for cooked fish.

What is the safest way to thaw frozen fish?

The FDA and Clemson HGIC both recommend thawing overnight in the refrigerator as the preferred method; sealing fish in a plastic bag and submerging it in cold water is a faster alternative.

What internal temperature should fish be cooked to?

Both the FDA and Clemson HGIC state fish should reach an internal temperature of 145°F (62.8°C) to be considered safely cooked.

How long does fish last in the freezer?

Clemson HGIC states fresh fish keeps about two to three months at 0°F (-18°C), while cooked fish keeps about one month; previously frozen fish should not be refrozen.

Food · Guide

How to Pick, Handle and Store Fresh Fish Safely at Home

Published: October 7, 2026 at 01:21 PM UTC

In brief

Fresh fish should smell mild, have clear eyes and firm flesh, and be displayed on ice or refrigerated at the point of sale. At home, store it at 40°F (4°C) or below and cook or freeze it within one to two days, according to the U.S. Food and Drug Administration and Clemson University's food safety guidance.

Choosing, handling and storing fish correctly reduces the risk of foodborne illness and keeps fish tasting its best. The U.S. Food and Drug Administration (FDA) and Clemson University's Home & Garden Information Center (HGIC) publish consumer guidance covering each stage, from the fish counter to the dinner table.

What to look for when buying fresh fish

According to the FDA, fresh fish should smell mild and fresh, not fishy, sour or like ammonia. A strong or unpleasant odor is a sign the fish should not be purchased or eaten.

Eyes: clear and shiny, not sunken (FDA); some sources add they should be bright and full rather than pink (Clemson HGIC).
Gills: red with no odor (FDA); free from slime (Clemson HGIC).
Flesh: firm, and for fillets it should spring back when pressed, with red blood lines or red flesh in the case of fresh tuna (FDA).
Scales and surface: bright and shiny, with most scales intact on whole fish (Clemson HGIC).
Fillets: no discoloration, darkening or drying around the edges (FDA).

Both sources stress buying only from sellers who keep fish refrigerated or displayed on a thick bed of fresh ice. Clemson HGIC adds that trustworthy sellers keep facilities clean and have staff follow proper hygiene practices.

Handling fish after purchase

The FDA advises putting seafood on ice or into the refrigerator or freezer within two hours of purchase — or within one hour if it has been exposed to temperatures of 90°F (32°C) or higher, such as inside a hot car.

To avoid cross-contamination, Clemson HGIC recommends washing cutting boards, utensils and surfaces that touched raw fish before they are used for other foods, and marinating fish in the refrigerator rather than on the counter.

Storage times and temperatures

Both the FDA and Clemson HGIC set the refrigerator benchmark at 40°F (4°C) or below. The FDA states seafood intended for use within two days of purchase should be kept at this temperature. Clemson HGIC gives a similar window of one to two days for raw fish in the refrigerator, and three to four days for cooked fish, stored in the coldest section of the fridge.

For longer storage, the FDA recommends wrapping fish tightly in plastic, foil or moisture-proof paper before freezing. Clemson HGIC specifies that fresh fish keeps for about two to three months in a 0°F (-18°C) freezer, and cooked fish for about one month, wrapped in individual portions and labeled with the date and type of fish. Previously frozen fish should not be refrozen, per Clemson HGIC.

Fish storage guidelines at a glance
Item	Refrigerator (40°F/4°C)	Freezer (0°F/-18°C)
Raw fish	1–2 days (Clemson HGIC); use within 2 days (FDA)	2–3 months (Clemson HGIC)
Cooked fish	3–4 days (Clemson HGIC)	About 1 month (Clemson HGIC)

Thawing and cooking safely

The FDA lists three approved ways to thaw frozen seafood: thawing gradually overnight in the refrigerator; sealing it in a plastic bag and submerging it in cold water; or using a microwave's defrost setting if the fish will be cooked immediately, stopping while it is still icy but pliable. Clemson HGIC also lists the refrigerator method as preferred, with the cold-water method taking roughly one hour as an alternative.

Fish should be cooked to an internal temperature of 145°F (62.8°C), a figure cited by both the FDA and Clemson HGIC. Neither raw nor undercooked seafood should be eaten if it shows sour, rancid, fishy or ammonia-like odors, the FDA says.

Fish should smell fresh and mild, not fishy, sour, or ammonia-like.

— U.S. Food and Drug Administration

Questions

How can I tell if fish at the store is fresh?: Check that it smells mild rather than fishy or ammonia-like, has clear and shiny eyes, red gills without odor, and firm flesh that springs back when pressed; it should be displayed on ice or refrigerated, per the FDA and Clemson HGIC.
How long can fresh fish stay in the refrigerator?: The FDA says seafood meant to be used within two days of purchase should be kept at 40°F (4°C) or below; Clemson HGIC similarly advises one to two days for raw fish and three to four days for cooked fish.
What is the safest way to thaw frozen fish?: The FDA and Clemson HGIC both recommend thawing overnight in the refrigerator as the preferred method; sealing fish in a plastic bag and submerging it in cold water is a faster alternative.
What internal temperature should fish be cooked to?: Both the FDA and Clemson HGIC state fish should reach an internal temperature of 145°F (62.8°C) to be considered safely cooked.
How long does fish last in the freezer?: Clemson HGIC states fresh fish keeps about two to three months at 0°F (-18°C), while cooked fish keeps about one month; previously frozen fish should not be refrozen.

Sources

This piece was prepared with artificial intelligence and passed an automated source check before publication. If you see an error, ask for a correction. Request a correction or reply · How we make this

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