How to Store Fish the Right Way (So Your Fridge Doesn't Smell)

As far as quick and healthy proteins go, you can't go wrong with fish. It's versatile, tasty, and rich in anti-inflammatory fats. Storing fish is also relatively straightforward: Keep it in the refrigerator until you're ready to use it later that day. However, many of us don't have the luxury of daily shopping, warranting the need to shop ahead. If that's the case, consider these tips on how to store fish in the refrigerator and freezer, according to experts.

How to Store Fish in the Refrigerator

The best practice for storing fish starts before you leave the store or fish market. "If you know you plan to buy fish, bring a cooler or insulated grocery bag [or] request the fish be packaged on ice," says John Burrows, seafood technical director at the Alaska Seafood Marketing Institute in Juneau. This way, you can keep the fish at a cold temperature between the market and your kitchen.

As soon as you're home, put the fresh fish under ice in the fridge, which will keep it as cold as possible without freezing it, says Gill Boyd, chef-instructor at the Institute of Culinary Education. You can do this by placing the fish on a flat pan, laying an ice pack (or a resealable plastic bag filled with ice) on top, and changing the ice as it melts, he says. If possible, put the fish on a pan with holes, then put it in another pan to catch the moisture. "You can also use a colander with a larger bowl underneath to catch the water," says Boyd.

Preventing a Fishy Odor

If you're wondering how to store fish to prevent a fishy smell in the refrigerator, keep in mind that fresh fish has minimal odor to begin with, says Kimberly Baker, Ph.D., RD, LD, director of the Clemson Extension Food Systems and Safety Program Team. However, it can be overwrapped in butcher paper or stored in a sealed plastic container to prevent the smell from spreading to other foods in the refrigerator, she says.

It's important to keep raw fish separate from other foods, especially ready-to-eat items, because raw fish may have disease-causing pathogens that can transfer to said foods, says Baker. When refrigerated properly, raw fish should be used within one or two days, according to the U.S. Department of Agriculture (USDA).

Can You Store Fresh Fish in the Freezer?

It's not recommended to freeze fresh fish at home, says Burrows. This includes fish purchased at the seafood counter or in the refrigerated section. The practice can negatively affect the flavor and texture of the final cooked product, though it will technically be safe to eat, says Burrows.

If you must freeze fresh fish, Burrows suggests vacuum sealing. "For most home cooks, the closest [method] would be to use plastic wrap tightly around the fish or to store [it in] freezer zip-close bags," he says. If you decide to use the first technique, make sure you double wrap; for the latter, be sure to remove as much as air possible. Additionally, your freezer should be at its lowest (coldest) temperature setting, says Burrows.

The shelf life for fish you buy and freeze depends on many factors, including storage temperature, temperature fluctuations, method of packaging, packaging materials, moisture and fat content of the fish, and the condition of the fish at the time of freezing, says Burrows. In general, however, it should be consumed within three to eight months after purchase and freezing, he notes.

How to Store Frozen Fish

Typically, fish sold frozen is already vacuum sealed, so it's best to leave it in its packaging. As soon as you get home, put it in the freezer, which should be adequately cold (-10 degrees Fahrenheit or colder), says Burrows. It's also crucial to keep the fish toward the back and check that the freezer door shuts completely. This will ensure temperature consistency and lengthen the shelf-life of the fish, says Burrows.

While you're at it, avoid putting the fish directly on the freezing components to prevent freezer burn, Burrows says. Again, raw fish can last in the freezer between three to eight months, according to the USDA; dating and labeling the fish when it first goes in the freezer can help you stay within this timeline.

How to Thaw Frozen Fish in the Refrigerator

When you're ready to defrost frozen fish, it's still important to consider storage. This will help reduce the risk of cross contamination and protect the quality of the fish. According to experts at Clemson University, frozen fish should be defrosted slowly overnight in the refrigerator. It's the best way to limit how much juice leaks out and ultimately, maintain the fish's moisture, says Baker.

"Place wrapped frozen fish in a plastic container to prevent the juice from dripping onto other foods [as it thaws]," says Baker. "The raw fish should also be stored toward the bottom of the refrigerator and away from any ready-to-eat foods."

How to Tell If Fish Has Gone Bad

If fish has been stored incorrectly, there are some tell-tale signs that it should be tossed. "With raw fish refrigeration, smell will be the biggest indicator," says Burrows. Any fermented, putrid, ammonia-like, or overwhelming "fishy" odors indicate that the fish is no longer fresh. Fillets should also feel firm and slightly springy for most types of fish, and the flesh should be free of cuts or separating of muscle fibers. "For whole fish, eyes should be clear [and the] skin or scale should be bright and smooth. If gutted, check for discoloration in the belly," says Burrows.

Finally, for frozen fish, the filet should be rigid and unbending. Avoid fish with torn packaging or visible ice crystals for the best quality.