Fish in Fridge

How Long Does Raw Fish and Seafood Last in the Fridge?

Short Answer

Most raw fish and seafood should be used within 24–48 hours of refrigeration. Some types spoil faster than others, and proper storage makes a significant difference.

Breakdown by Type

White fish (snapper, cod, halibut)
Best used within 1–2 days.

Oily fish (salmon, tuna)
Slightly more stable due to higher fat content — up to 2 days, but still best eaten as fresh as possible.

Shellfish (prawns, scallops)
Use within 24 hours for best quality and safety.

Live shellfish (clams, mussels)
Keep chilled and covered with a damp cloth, not sealed. Discard any shells that do not close when tapped.

Storage Tips

• Store seafood in the coldest part of the fridge, usually the back of the bottom shelf

• Keep covered, but avoid airtight plastic wrap, which traps moisture

• Drain excess liquid — pooling moisture accelerates spoilage

• Never store seafood uncovered, as exposure to air dries the surface and increases odour transfer

Smell & Texture: Use With Caution

• A mild ocean smell is normal and not a sign of spoilage

• Sour, ammonia-like, or overly fishy smells mean it should be discarded

• Sticky or slimy texture is a clear warning sign

• Dull colour or discolouration suggests it’s past its best

Final Thought

Seafood is naturally delicate, so timing and storage matter more than stretching an extra day. When handled properly, fresh fish and seafood are best enjoyed within the recommended fridge window. If you know you won’t use them in time, freezing early is a better option than letting quality decline in the fridge — but freshness always starts with how it’s stored from day one.