Can You Eat Cooked Fish After 5 Days? How Long Is It Safe?

Eating delicious freshly cooked fish is one of life’s great pleasures. Whether it’s golden fried cod salmon baked in foil, or tilapia grilled to perfection, fish can make for amazing homecooked meals. But what if you cook up more than you can eat right away and have leftovers lingering in the fridge? Can you still dig into that fish fillet on day 5 after cooking it?

As a seafood lover and amateur home cook, I used to wonder the same thing. Fish always seemed more perishable than other proteins like chicken or beef. And I hated to waste good food by tossing fish that still looked and smelled fine.

So I did some research on how long cooked fish lasts in the fridge and whether it’s safe to eat fish leftovers after 5 days. Here’s a breakdown of what I learned from food safety experts.

How Long Does Cooked Fish Last in the Fridge?

Cooked fish that is properly stored in the refrigerator will typically last for 3 to 4 days after cooking. To maximize its shelf life, the cooked fish should be stored in a sealed container or wrapped tightly in plastic wrap or aluminum foil. This prevents cross-contamination from other foods and keeps the quality high.

According to the US Department of Agriculture (USDA), cooked fish will last for a maximum of 4 days in the fridge. However, for best texture and flavor, it’s better to eat refrigerated cooked fish within 2 days. Beyond this timeframe, the fish starts to lose its moisture and appeal.

So 3 to 4 days is your window for enjoying cooked fish stored in the refrigerator before you risk any degradation in taste or texture

Is It Safe to Eat Cooked Fish After 5 Days?

Okay, so we’ve established that cooked fish will last for 3 to 4 days in the fridge before the quality starts to decline. But what about from a food safety standpoint?

Is it safe to eat that leftover salmon or cod filet if it’s been refrigerated for 5 days or longer after cooking?

The short answer is no. Cooked fish that is kept refrigerated for longer than 4 days enters the danger zone for bacterial growth. At this point, the risk of food poisoning rises exponentially, even if the fish looks and smells fine.

Here’s why:

• Refrigeration temperatures slow but don’t completely stop bacterial growth. Over time, spoilage bacteria can multiply and make the fish unsafe.

• Pathogenic bacteria like Salmonella, Listeria, and Staphylococcus can be reintroduced to cooked fish from other contaminated foods in the same fridge.

• Toxins produced by bacteria contaminating the cooked fish don’t get neutralized just because you refrigerate the dish. Cooking is needed to destroy these toxins.

So once cooked fish has been stored for longer than 4 days, it’s generally unsafe to eat due to the risk of foodborne illnesses. There are some exceptions where it may last 5-7 days (like fresh sushi-grade fish), but it’s better not to chance it.

Signs Your Refrigerated Fish Has Gone Bad

If you’re not sure how long that Tupperware of leftover fish in the back of the fridge has been there, here are some telltale signs that it has spoiled and needs to be discarded:

• Bad odor – Cooked fish past its prime gives off a rotten, fishy, ammonia-like smell instead of a mild, briny seafood scent.

• Slimy texture – Fish that is growing harmful bacteria will start to get a slippery, mushy, slimy feel and appearance.

• Discoloration – Spoiled cooked fish often has grayish, dull flesh compared to the opaque, pearly white color of fresh fish.

• Dried out edges – Fish that is kept too long in the fridge can get dried out and flaky around the edges.

Trust your senses. If your leftover fish shows any of these signs, it’s not worth taking the risk. Remember, bacteria that cause illness are not detectable by smell or sight alone.

How to Store Leftover Fish Safely

Now let’s go over some tips for storing cooked fish properly to get the longest shelf life and avoid safety issues:

• Refrigerate or freeze fish within 2 hours after cooking. Leaving fish out too long at room temperature is asking for trouble.

• Use airtight storage containers or heavy-duty aluminum foil to prevent leaks, spills, and freezer burn.

• Portion the fish into smaller containers for quick chilling in the fridge.

• Keep cooked fish stored on a shelf higher up in the fridge, not on the door where temperature fluctuations occur.

• Label containers with the date to track refrigerator/freezer time.

• Freeze fish if you won’t use it within 3-4 days. Frozen fish lasts for 2-3 months.

• Thaw frozen fish gradually in the fridge, not on the counter or in hot water.

Following safe storage methods like these will help make your cooked fish last as long as possible after cooking while reducing any foodborne illness risks.

The Takeaway: Don’t Eat Fish After 5 Days

So back to our original question – can you eat cooked fish that has been refrigerated for 5 days or longer after cooking? The experts unanimously agree that it’s risky business from a food safety standpoint.

While the fish may look and smell normal, there is no way to be sure harmful pathogenic bacteria like Listeria or Salmonella haven’t multiplied to dangerous levels that can cause food poisoning.

Your best bet is to eat refrigerated cooked fish within 3-4 days and freeze any extras you want to keep longer. And if it has already been 5 days or more, do not take any chances. As the saying goes, better safe than sorry!

When handled properly, fish can be kept for a reasonable time after cooking. But once you pass that 4-day mark in the fridge, any leftover cooked fish sadly needs to be discarded no matter how tempting it still appears. Instead, turn it into an excuse to cook up a fresh, delicious seafood meal to enjoy!