Can You Reheat Cooked Fish in the Microwave? Everything You Need to Know

Microwaves make reheating leftovers a breeze. With just a few quick button pushes, you can have hot food ready to eat in minutes So it’s only natural to want to use your microwave when reheating leftover cooked fish. But is it safe? And will it still taste good?

As it turns out, the microwave is not the best method for reheating cooked fish. The intense heat can quickly make fish dry, rubbery and overcooked. But that doesn’t mean you have to throw out your leftovers! With a few tips and tricks, you can reheat cooked fish in the microwave or oven and have it come out moist flaky and delicious.

Why Fish and Microwaves Don’t Always Mix

Fish is very delicate, with lean proteins that dry out easily. The microwave’s intense heat and uneven cooking can rapidly overcook fish. Within seconds, the proteins can go from tender and juicy to dried out and chewy.

Microwaves also tend to give fish a potent, fishy aroma. When reheated, the fatty acids in fish rapidly oxidize, creating strong-smelling compounds like aldehydes. This gives the fish an unappetizing smell that permeates the whole office or home.

Finally, microwaves often leave cold spots in food. These undercooked areas are dangerous, risking foodborne illness. Seafood is highly perishable, so you have to be extra careful when reheating to ensure it is heated through.

Tips for Reheating Fish in the Microwave

While microwaves aren’t ideal, sometimes convenience wins out over perfect results. If you need to reheat fish in the microwave, follow these tips:

• Use Low Power: Set the microwave to 30-50% power. This gentler heat prevents overcooking.

• Microwave in Short Bursts: Microwave for 30 seconds at a time. Check and stir or flip between bursts. This prevents cold spots.

• Use a Microwave-Safe Cover: The cover holds in moisture and allows steam to gently heat the fish.

• Add a Bit of Liquid: A tablespoon or two of milk, broth, or water in the dish helps prevent drying out.

• Stir in Acid or Starch: Stir in a bit of lemon juice, vinegar or cornstarch sauce after reheating. This masks any “fishy” odors.

• Allow to Rest: Let the fish rest for a minute or two after microwaving. This allows heat to evenly distribute.

Better Ways to Reheat Cooked Fish

For best results, it’s better to use more gentle heating methods when reheating cooked fish. Here are some great options:

Oven

The oven allows slow, even heating without drying out the fish. Preheat oven to 300°F. Place fish in an oven-safe dish, cover with foil, and heat until warmed through, 15-20 minutes. Check frequently to prevent overcooking.

Skillet

A skillet or sauté pan can be used to reheat fried fish or fish stews/sautés. Heat skillet over low heat and add a bit of oil or butter. Cook fish for 4-5 minutes per side, flipping once. Add a spoonful of liquid to moisten and prevent sticking.

Toaster Oven

A toaster oven offers compact, precise heating. Place fish in an oven-safe dish, cover with foil, and reheat at 300°F until hot, checking frequently. Avoid toaster oven broil setting, which is too intense.

Steamer

Using a bamboo steamer or steaming basket allows very gentle reheating. Place fish in steamer basket over a pot of barely simmering water, cover, and steam until heated through, 5-10 minutes. Be careful not to oversteam.

Slow Cooker or Crock Pot

Crock pots provide moist indirect heat. Place fish in crock, add a little liquid, cover and cook on low until heated through, 20-40 minutes. Stir occasionally and check to prevent overcooking.

Tips for the Best Results When Reheating Fish

Follow these tips for reheating cooked fish so it stays moist and delicious:

• Store fish properly before reheating. Keep refrigerated in an airtight container for no more than 3-4 days.

• Always cook fish thoroughly when reheating to 165°F internal temperature. Check with a meat thermometer.

• Reheat gently using lower temperatures. High heat dries out delicate fish.

• Loosely cover fish with foil or a lid during reheating to prevent drying out.

• Allow thick fish cuts or whole fish to reheat more slowly than thin fillets.

• Add a spoonful of broth, water, sauce or milk to moisten when reheating.

• Don’t expect reheated fish to taste exactly like it did when freshly cooked. Flavor will change slightly.

• Flake and add leftover fish to salads, tacos, pasta, or chowders if you don’t like the reheated texture.

Storing Leftover Cooked Fish

To get the most out of your leftover cooked fish, proper storage is key. Here are some storage tips:

• Refrigerate cooked fish within 2 hours of cooking. Discard if left out longer.

• Store fish in an airtight container to prevent drying out and odor absorption.

• Place fish on the bottom shelf of the fridge, which is coldest.

• Use cooked fish within 3-4 days for best quality. It’s not recommended to freeze previously cooked fish.

• Label container with date cooked and use older leftovers first.

Proper, gentle reheating and storage will help make your leftover cooked fish taste delicious. While the microwave may get the job done in a pinch, using more careful oven, skillet or steamer methods will provide fish that’s closer to freshly cooked. Follow these tips and enjoy your cooked fish again and again!