What's the best way to store thawed fish?

Since you’re now a savvy seafood consumer, you know that purchasing frozen fish is often superior to buying “fresh” — since frequently, fresh actually = frozen then thawed who-knows-how-many number of days ago.

From conversations at the farmers market, I’ve found folks to be incredibly cautious about fish handling and storage - and for good reason - no one wants a visit from the two headed dragon. But I’d also hate for you to throw away perfectly good fish, just because it was stored in the fridge for a few days!

Storing fish seems intimidating, but I promise it’s not! Here’s some guidelines for our fish.*

*This is great practice for any fish, but follow USDA storage timeline for fish of unknown source / handling.

Always remove your fish from the plastic packaging! This is for two reasons:

• 1. A very serious source of food poisoning is C. Bot - but it can only occur in anaerobic (aka sealed, oxygen free) environment. Even piercing a hole in the plastic is enough to remove this risk.

  2. I don’t like letting the fish sit in it’s thawed juices. It makes even great fish taste fishy!
     

• Gently rinse fillet/portion under cold water - especially for skin on fish! This helps lower the surface bacteria load that tends to give a fishy flavor. Ensure water is cold, and be very gentle on the flesh side. Give the skin side a hearty spray and scrub though!

• Pat both sides dry with paper towels.

• Wrap in a clean, dry paper towel before placing in a container (tuperware, ziplock, or a sheet pan / plate with saran wrap).

  • Essentially, we’re striking the balance of: not wanting the fish to dry out, but also we want to absorb the excess moisture. If you have to choose one, I’d 100% rather my portion be a little dried or rindy on the exterior, but stay dry. This will cook better and taste better than one that was kept too moist.

  • Best case, change out the paper towel for a dry one every day or so.
    

• Store container in the coldest part of your fridge.

• Use within five to seven days.

I know: the USDA states 1 - 2 days for thawed fish — but that’s due to how typical seafood supply chain runs.

 

As a timeline reference: pre-2019, when we used to pack ice fish (as opposed to blast freezing), we’d fish five day trips. On day five, we’d sell to a larger boat called a tender. That tender would then deliver to the fish plant within 1 - 2 days, where the fish would then be cut and shipped out fresh or frozen. By the time that fish we harvested on day one of our trip made it to a seafood counter, it was an easy week plus old.

I’m not knocking that process! But I am alerting you to the fact that most fresh fish on the market is probably older than you think. And so while it sounds insane to leave your fish in the fridge for a week when the USDA advises only 1-2 days - with our fish, you’re essentially receiving it on day one - not day eight!

 

Within that timeframe, when in doubt: follow your nose. If your fish still smells fresh and clean (ocean-y, but not pungent) it’s good to go. If it’s giving a strong fishy odor - especially after being rinsed - toss.

 

EXCEPTIONS:

1. For thawed, sealed fish: at room temperature, C. Bot can proliferate in as little as 24 hours. If in doubt about your sealed package, toss it. It can pass the sniff test and still be rotten.

2. Spot prawns! Though technically safe to eat for multiple days, I’ve found flavor and texture to degrade pretty quick on these little friends. I’d consume within 24 - 48 hours of thawing 🦐