How long does Raw Fish / Seafood last?
Raw Fish / Seafood lasts 1–2 days in the fridge. Spoilage signs to check, storage tips, and cited food-safety sources.
Quick answer
Can I still eat it?
Use this as a conservative screen before you rely on the storage window. If anything seems unsafe, discard it.
Raw Fish / Seafood is within the fridge window if it stayed cold/dry as required and shows no discard signs.
Sealed / unopened: N/A
Signs Raw Fish / Seafood has gone bad
- Strong fishy, sour, or ammonia-like smell (fresh fish should smell fresh and mild).
- Milky slime; dull, dry, or discolored flesh edges.
- Whole fish: cloudy or sunken eyes; soft flesh that does not spring back when pressed.
Discard immediately if
- Left at room temperature more than 2 hours (1 hour above 90°F/32°C)
- Refrigerated longer than 1–2 days, or past the use-by date if earlier
- Strong fishy, sour, or ammonia-like smell; milky slime; or flesh that stays indented when pressed
Why guidance varies
This broad category includes lean fish, fatty fish, and shellfish, which have different frozen-quality windows. The three-month figure is a conservative quality estimate, not a universal limit.
Get a heads-up before it expires. Search the full database instead.
Frequently asked questions
How long does Raw Fish / Seafood last?
In the fridge: 1–2 days. In the freezer: Up to 3 months (conservative quality estimate). Sealed / unopened: N/A. Keep raw fish on ice in the coldest part of the fridge. Use or freeze within 1–2 days. Do not rinse as a freshness or safety test.
How can you tell if Raw Fish / Seafood has gone bad?
Signs that Raw Fish / Seafood has gone bad: Strong fishy, sour, or ammonia-like smell (fresh fish should smell fresh and mild); Milky slime; dull, dry, or discolored flesh edges; Whole fish: cloudy or sunken eyes; soft flesh that does not spring back when pressed.
What does the date label on Raw Fish / Seafood mean?
Raw Fish / Seafood usually carries a "Use By" date. The last date the manufacturer recommends for peak quality — for most foods this is still quality-based, not a safety cutoff (infant formula is the one exception). See our date-labels guide for the full breakdown.
Sources for this answer
- A FDA — Fish should smell fresh and mild, not fishy, sour, or ammonia-like; eyes clear and shiny; whole fish firm flesh; fillets no darkening/drying at edges.
- A FoodSafety.gov — Fresh fish and shellfish: 1 to 2 days refrigerated.
- A USDA FSIS — Fresh fish refrigerator 1–2 days.