Ever thought about this? Fish is the only food that starts to smell like itself when it’s going off. And yes, that can make it hard to gauge whether your salmon is still fresh or needs to be chucked. More often than not people don’t want to take the risk, so half our seafood supply ends up uneaten and thrown out.
I chatted to my mate and seafood expert, Costa Nemitsas from Southern Fresh Seafood, about when seafood actually needs to be chucked and what you can do to make it last longer. Over to you, Costa!
Raw fish
*A whole fish keeps for up to 12 days. Assuming it’s fresh and stored at 0 degrees. (Note: If a fish is kept at 4 degrees, it’s life span is reduced by half.)
*A fillet of oily fish keeps for up to 5 days. The best way to keep fillet fish is to separate the fillets via plastic sheets or wax paper.
*A fillet of non-oily fish keeps for 3-4 days. The thing to look out for here is whether the fish has turned slimy. Keep it until it does!
Cooked fish
All cooked fish – including crumbed, battered, fried, grilled, roasted – lasts for 3 days in the fridge.