How long does Cod (raw) last in the fridge?

Cod (raw) lasts 1–2 days in the refrigerator. Store fish on ice or on the coldest fridge shelf in a sealed container.

How do you know if Cod (raw) has gone bad?

Cod (raw) has likely gone bad if you notice dull, sunken eyes if whole; grey flesh; strong fishy or ammonia smell; soft, mushy flesh. When in doubt, throw it out.

How long can Cod (raw) sit out before it goes bad?

Cod (raw) should not be left out more than 2 hours (1 hour above 90°F / 32°C). Refrigerate promptly.

How Long Does Cod (Raw) Last?

Q: Can you freeze Cod (raw)?

Yes, Cod (raw) can be frozen for 6–9 months.

Cod (Raw) keeps 1–2 days in the refrigerator and 6–9 months in the freezer, according to cited USDA/FDA storage references.

2 cited USDA/FDA/FSIS sources
Editorial review · Verified June 2026

1–2 days

Safe range

6–9 months

Safe range

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Based on USDA/FSIS guidance:

Fresh fish and shellfish should be used within 1 to 2 days of purchase and kept on ice in the coldest part of the refrigerator.

The cited storage data lists 1–2 days refrigerated for this food. Source

Fresh fish should smell like the ocean, not ammonia. Cook to 145°F (63°C).

How to tell if it's gone bad

Look:Dull, sunken eyes if whole; grey flesh
Smell:Strong fishy or ammonia smell
Texture:Soft, mushy flesh

When in doubt, throw it out. If Cod (Raw) smells, looks, or feels off — discard it. Food poisoning is not worth the risk.

Can you freeze Cod (Raw)?

Yes.Cod (Raw)keeps 6–9 monthsin the freezer when stored in airtight packaging.

How to store Cod (Raw)

Keep Cod (Raw) covered in the refrigerator. Use the refrigerator duration shown above for this food state.
Package Cod (Raw) tightly for the freezer and label the stored date. Use the freezer duration shown above for this food state.

Storage tips

Store fish on ice or on the coldest fridge shelf in a sealed container.

Is it still good?

Enter when you bought or opened it and where it's stored.

Common questions

How long can Cod (raw) sit out before it goes bad?: Cod (raw) should not be left out more than 2 hours (1 hour above 90°F / 32°C). Refrigerate promptly.

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