Now, what about leftover cooked fish? That’s a different beast. Cooked salmon or cod can chill in the fridge for 3 to 4 days. Why? Because cooking kills a lot of the bacteria. It’s like giving the fish a tiny exorcism before you store it.
But here’s the catch—pun intended. Reheated fish gets dry. And fishy. Day one cooked fish is a delight. Day three cooked fish tastes like you’re eating a memory of a fish, and not a great memory. Day four is a gamble. You might win, but you might also lose your dignity.
How Long Can Fish Be Kept In Refrigerator | Detroit Chinatown
Pro tip: if you’re going to reheat cooked fish, do it gently. Use a microwave at 50% power. Or better yet, throw it into a cold salad. Nobody wants to microwave a fish stick into a rubber band.
The Temperature Trap
Your fridge needs to be below 40°F (4°C) to keep fish safe. That’s colder than your ex’s heart but warmer than your average penguin’s embrace. If your fridge is running warm—say 45°F—your fish will spoil in, oh, about an hour and a half? Okay, hyperbole, but not much.
Get a fridge thermometer. They cost like five bucks. That’s less than the price of one sushi roll you’ll probably end up regretting. A warm fridge is a petri dish with a light bulb, and your fish is the guest of honor at a bacteria party.
Also, store your fish on the bottom shelf. Why? Because it’s the coldest part of the fridge. And if it leaks—which it will, because fish are leaky sad sacks—it won’t drip on your leftover lasagna. Nobody wants fish-flavored pasta.
