Fatty fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) keeps about 1–2 days in the fridge at 40°F (4°C) or below, counting from the day you bought it. Frozen, it keeps about 2–3 months.
| Situation | Keeps for |
|---|---|
| Unopened · fridge | 1–2 days |
| Freezer | 2–3 months |
About 1–2 days at 40°F (4°C) or below, according to USDA FoodKeeper v128. That window runs from the day you bought it — FoodKeeper publishes no separate after-opening figure for this one.
Yes — keep Fatty fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) at 40°F (4°C) or below. Refrigerate at 40°F (4°C) or below.
Look for: A strong fishy, sour, or ammonia smell; A slimy film, or dull sunken eyes on whole fish; Flesh that doesn't spring back when pressed; Discoloration or darkening at the edges. Never taste something to test it — when in doubt, throw it out.
Yes — USDA FoodKeeper v128 gives about 2–3 months in the freezer at 0°F (−18°C). Frozen food stays safe indefinitely; that window is about quality, not safety.