Go Back  The Hull Truth - Boating and Fishing Forum > BOATING FORUMS > Dockside Chat
Reload this Page >

How Long is Fish Good for In The Fridge

Notices

How Long is Fish Good for In The Fridge

Old 12-14-2015, 02:02 PM
  #1  
Senior Member
Thread Starter
 
Join Date: Dec 2015
Location: SWFL
Posts: 329
Default How Long is Fish Good for In The Fridge

How many does is it okay to leave fish in the fridge after filleting?
SoFloRoss is offline  
Old 12-14-2015, 02:09 PM
  #2  
Senior Member
 
Join Date: Apr 2010
Posts: 1,585
Default

Most fridges are a little warm IMO to keep bags of filets in them, but they will be good for a couple days. The quality goes down noticeably IMO though.

A better way is to wrap the filets in plastic wrap, then put them seam side up on a big bowl of ice and put that in the fridge. They will stay much colder and the ice lasts awhile. You have to drain the water off once or twice a day though.
Crazy Fingers is offline  
Old 12-14-2015, 02:30 PM
  #3  
Senior Member
 
Join Date: Oct 2011
Location: darkest side of Valhalla
Posts: 1,180
Default

Properly cared for fish 3day fridge 6 mos. Freezer
weaks4u is offline  
Old 12-14-2015, 02:35 PM
  #4  
Admirals Club Admiral's Club Member
 
Join Date: Dec 2008
Location: Texas
Posts: 5,177
Default

depends on how you keep it, would freak most people out if they knew how long fish sit in fish markets without being froze
Jeepman is offline  
Old 12-14-2015, 02:37 PM
  #5  
Senior Member
 
Join Date: Aug 2014
Posts: 126
Default Fish

7 days in a cold refrigerator
Wrap in Saran Wrap then put in a freezer type of zip lock bag. Good for one year
Toudmon is offline  
Old 12-14-2015, 02:39 PM
  #6  
Senior Member
 
Join Date: Aug 2006
Location: SWFLA
Posts: 1,568
Default

Originally Posted by weaks4u View Post
Properly cared for fish 3day fridge 6 mos. Freezer
This is what I stick to.
Eye8atoad is offline  
Old 12-14-2015, 02:51 PM
  #7  
Senior Member
 
Join Date: Mar 2010
Posts: 503
Default

Originally Posted by Toudmon View Post
7 days in a cold refrigerator
Wrap in Saran Wrap then put in a freezer type of zip lock bag. Good for one year
^^^^^This, this is my experience too, it is somewhat species dependent also. I havent tried saran wrap, I wrap mine in paper towel and it prevent them from marinating that ooze that they secrete each day.

ptag
ptag is offline  
Old 12-14-2015, 06:12 PM
  #8  
Admirals Club Admiral's Club Member
 
Join Date: Jan 2014
Location: Northern NJ
Posts: 714
Default

Depends on how properly bled, gutted, and filleted the fish as well as fish species.

I bleed the fish as soon as I catch, and put them in the cooler box with ice. When I get home, all the fish are gutted and scales are removed right away. Then put a kitchen paper in the stomach, wrap with a kitchen paper and Salam wrap. Kitchen paper should be replaced daily. Also, keep the fish at the coldest area of the fridge (very back of the fridge where temp change is minimal)

Ideally, the fish should be kept as a whole but you can't keep a large fish without filleting it (ie: tuna). In that case, I would keep as big chunk as possible.

As for species, I keep them as follows (and I make sashimi).
Fluke, Tuna, Seabass, Triggerfish, Striper: 7-8 days
Cod: 3 days (no sashimi due to parasites)
Blackfish: up to 10 days
Porgy: up to 5 days
Tuna: 5-7 days
Mackerel, Skipjack, False Albacore: up to 4 days
Squid: 4 days
Crab/shrimp/lobster: cook in a same day

It is very common that the fish we buy at the market is 4-5 days old....and they aren't bled/gutted. The properly cleaned fish can keep freshness longer than these at the market.
rinoue is offline  
Old 12-14-2015, 06:15 PM
  #9  
Senior Member
Thread Starter
 
Join Date: Dec 2015
Location: SWFL
Posts: 329
Default

I caught a few grouper on Saturday.. They were immediately thrown on ice. Gutted 2 hours later and thrown in the fridge (was in a rush and did not have time to fully clean them). Next morning I filleted them and kept the fillets in the fridge wrapped in cyan wrap. Think they will be good tip tuesday? wednesday?
SoFloRoss is offline  
Old 12-14-2015, 06:21 PM
  #10  
Admirals Club Admiral's Club Member
 
Join Date: Feb 2012
Posts: 3,049
Default

Originally Posted by SoFloRoss View Post
I caught a few grouper on Saturday.. They were immediately thrown on ice. Gutted 2 hours later and thrown in the fridge (was in a rush and did not have time to fully clean them). Next morning I filleted them and kept the fillets in the fridge wrapped in cyan wrap. Think they will be good tip tuesday? wednesday?
Use or freeze by Wed
GASeminole is offline  
Old 12-14-2015, 06:22 PM
  #11  
Senior Member
 
Join Date: Apr 2015
Location: Stuart, FL
Posts: 1,785
Default

I ice em in the box and clean em when back at the dock, fillets thrown ziplocks. The fourth day (which would be wed.) is my max, fifth day you can smell and see they're old.
AlreadyThere is offline  
Old 12-14-2015, 06:23 PM
  #12  
Senior Member
Thread Starter
 
Join Date: Dec 2015
Location: SWFL
Posts: 329
Default

thats what I'm thinking. freezer is jam packed with fish already!
SoFloRoss is offline  
Old 12-14-2015, 06:23 PM
  #13  
Admirals Club Admiral's Club Member
 
Join Date: Jan 2014
Location: Northern NJ
Posts: 714
Default

Originally Posted by SoFloRoss View Post
I caught a few grouper on Saturday.. They were immediately thrown on ice. Gutted 2 hours later and thrown in the fridge (was in a rush and did not have time to fully clean them). Next morning I filleted them and kept the fillets in the fridge wrapped in cyan wrap. Think they will be good tip tuesday? wednesday?
Kinda hard to tell.....was the fish bled?, scaled?, no fish slime on the fillet? If yes, you can still cook and eat it. If not, smell and rub the fillet with your finger.... If slimy and stinks, throw away.
rinoue is offline  
Old 12-14-2015, 06:25 PM
  #14  
Senior Member
Thread Starter
 
Join Date: Dec 2015
Location: SWFL
Posts: 329
Default

fish was not bled nor scaled. but it felt and smells fine to me
SoFloRoss is offline  
Old 12-14-2015, 06:32 PM
  #15  
Senior Member
 
Join Date: Apr 2015
Location: Stuart, FL
Posts: 1,785
Default

Originally Posted by SoFloRoss View Post
thats what I'm thinking. freezer is jam packed with fish already!
Sounds like you need to invest in a venting tool

http://catchandrelease.org/venting.shtml

I've thrown out more freezer burnt bags of fish than I'd care to admit many years ago. Now I only keep as much as I (family/friends) plan to eat in that four day window. The rest go back for another day
AlreadyThere is offline  
Old 12-14-2015, 06:32 PM
  #16  
Senior Member
 
Join Date: Apr 2014
Location: Atlanta / Islamorada
Posts: 1,189
Default

After two days in fridge pat dry with paper towels. This will help you get a couple more days. I also do not rinse with tap water as I find it affects taste and gets slimey faster.
ChannelTwo is offline  
Old 12-14-2015, 06:36 PM
  #17  
Senior Member
Thread Starter
 
Join Date: Dec 2015
Location: SWFL
Posts: 329
Default

You are definitely right about the tap water. Where I live we have a small amount of fluoride and chlorine in the water and I have heard that this can damage the meat
SoFloRoss is offline  
Old 12-14-2015, 07:48 PM
  #18  
Senior Member
 
Join Date: Jan 2011
Location: Miami
Posts: 547
Default

Sometimes its best to just freeze it immediately. Itll taste fresh if you do it immediately and properly. Except for kingfish/mack - that stuff doesnt seem to freeze well imo. A lot of times ill leave fish in the fridge thinking we'll eat it in a day or two but, being that Im the only one around here who really likes fish, it ends up sitting in there for days until i give up and just freeze it anyway
triggerman is offline  
Old 12-14-2015, 07:57 PM
  #19  
Senior Member
 
Join Date: Feb 2015
Location: CT
Posts: 1,889
Default

Freeze it. Put it right atop a tray of ice cubes at the bottom of the freezer.
Argon is offline  
Old 12-15-2015, 08:38 AM
  #20  
Senior Member
 
Join Date: Apr 2010
Posts: 1,585
Default

If you're going to freeze, definitely use a vacuum sealer.
Crazy Fingers is offline  

Thread Tools
Search this Thread