How long does lean fish last?
Short answer: Lean fish (cod, flounder, haddock, halibut, sole, etc.) keeps 1–2 days in the fridge and 6–8 months in the freezer.
Storage chart
| Type | Fridge | Freezer |
|---|---|---|
| cod, flounder, haddock, halibut, sole, etc. | 1–2 days | 6–8 months |
| pollock, ocean perch, rockfish, sea trout. | 1–2 days | 4–8 months |
Fridge at 40°F (4°C) or colder, freezer at 0°F (−18°C). Freezer times are for best quality; food kept frozen stays safe indefinitely.
Cooking it safely
- Cook to a safe minimum internal temperature of 145°F. Cook until flesh is opaque and separates easily with a fork.
Keep it longer
Keep seafood in the coldest part of the fridge and use it quickly. Thaw frozen seafood in the fridge, not on the counter.
Common questions
How long does lean fish last in the fridge?
1–2 days in the refrigerator at 40°F (4°C) or below, according to USDA FoodKeeper data.
Can you freeze lean fish?
Yes. Frozen at 0°F (−18°C), lean fish keeps best quality for 6–8 months. Frozen food stays safe indefinitely; the time is for taste and texture.
How can I tell if lean fish has gone bad?
Throw it out if you see mold, a slimy texture, an off smell or an odd color. For anything perishable, go by the storage time rather than smell: bacteria that cause food poisoning don't usually change how food looks or smells.
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Source: USDA FoodKeeper data (USDA Food Safety and Inspection Service). Updated 2026-10-13. General information, not medical advice. When in doubt, throw it out.