How to Store Cooked Fish and Seafood

Cooked fish and seafood should be stored in a covered container in the refrigerator for no more than 3–4 days. That is slightly longer than for raw fish, but still a short time compared with meat and poultry because seafood spoils quickly. Fish left at room temperature for more than two hours after cooking may pose an increased risk of food poisoning even if it is later refrigerated, so it is important to cool cooked fish and put it in a container as soon as possible. Can it be frozen? Cooked fish can be frozen, but its texture changes noticeably after thawing. Grilled or baked fish in particular becomes drier and more prone to flaking after it is frozen and thawed. That change is a little less noticeable in fish dishes with sauce or soup. If freezing it, wrap the cooked fish tightly and keep it in the freezer for up to a month; flavor loss becomes noticeable after that. Is it different for shellfish such as shrimp and mussels? Cooked shrimp or mussels keep a little longer than when raw, but should still be used within three or four days. Even a slight change in the smell of cooked shellfish is generally an early sign of spoilage. An unusual change in smell is a sign of spoilage, but a normal smell does not prove the food is safe; don't taste questionable seafood, throw it out. When reheating cooked seafood, bring its internal temperature to 74°C / 165°F; this can also neutralize small amounts of bacteria that may have developed during storage. However, reheating alone does not make food safe after its storage period has passed or if it was stored improperly. Do the same rules apply to canned fish? Opened canned fish, such as tuna, is different from freshly cooked fish and can generally be stored in a covered container in the refrigerator for 3–4 days. That is close to the storage period for freshly cooked fish, although the salt content of canned fish provides some preservative effect. After opening, transfer canned fish from its original can to a glass or plastic container; contact with air can give the metal can a metallic taste. Processed seafood such as smoked fish has a storage period similar to cooked fish, but vacuum-packed smoked fish can keep until the date on the label as long as it remains unopened and refrigerated; only canned or shelf-stable smoked fish labeled for room-temperature storage can be kept out of the refrigerator. When storing a dish containing cooked seafood, such as paella or seafood pasta, the seafood's storage period determines how long the entire dish can be kept. Even if the other ingredients would last longer, the mixed dish is subject to the seafood's shorter storage period. Reheating cooked seafood slowly in a pan or oven instead of a microwave reduces how much its texture becomes tough and rubbery. Liquid-heavy dishes such as fish stock or seafood soup may keep a little longer than a solid fish fillet because the liquid prevents drying; even so, the limit of three to four days should not be exceeded. Reheating only the amount to be served and keeping the remainder in a covered container in the refrigerator is safer than repeatedly reheating and cooling the whole batch.