It's recommended to use fresh fish within 36 hours of purchase. If the fish is whole, the eyes should be clear and the scales should be intact. If the fish contains a bloodline (a strip of bloody muscle that runs through the center of many fish) it should be red in color and not brown. Give the fish a sniff - it should smell like the ocean, but not fishy, if it is fresh. This is hard because fish is smelly and slimy by nature, but these traits become much more pronounced when fish has gone bad.įresh fillets should glisten like they came out of water. Some common traits of bad fish are a slimy, milky flesh (a thick, slippery coating) and a fishy smell. Practicing proper hygiene and food safety techniques will help prevent foodborne illness.Īlthough not a perfect test, your senses are usually the most reliable instruments to tell if your fish has gone bad. While it is still raw, it can be refrigerated for 1-2 days when it is bought fresh. Keep reading to learn alternative ways to use this process to preserve cooked meats. Vacuum sealing foods can help them stay fresher longer when in the fridge. Once properly vacuum-sealed, cooked meat can last up to 14 days in the fridge. There is also the matter of cooked versus uncooked fish. Vacuum sealing cooked meat is one way to help it stay fresh longer than storing it in plastic containers. Some are lean, such tilapia, and others are fatty, such as cod. Some fish can last longer than others, depending on the fat content of the fish.
You can cook it and can also keep it raw as well. Storing fish after cooking can be a matter full of uncertainty.
This fish is extensively used in cooking and is liked and used by a major population of the world.
How to tell if Fish is bad, rotten or spoiled? Snapper is a type of marine fish that feeds and lives in fresh water.