How long does fish last in the freezer?

Fish is one of those food categories that many people shy away from. These people either have preconceived notions or have simply never tasted deliciously cooked fish.

Of course, there will always be people who don’t like fish or shellfish, but that leaves more for the rest of us, right?

There are many types of fish, and if you are fond of catching your own fish, you need storage and preservation options.

Even if you buy your own fish, whether fresh or canned, you still have to know how to store it properly and make it last.

How long does fish last in the freezer? Most types of fish will last up to 6 months in the freezer before losing their best qualities. However, the fish can last up to 2 years as far as safety is concerned.

In this guide, we’ll explain how to properly freeze fish and how long it will last in the freezer when you do.

We’ll cover a few various factors, such as freezing fish in water and freezing fish under vacuum, so you’re aware of all your options and how they can affect the freezing process.

Read on to find out how long fish lasts in the freezer and much more.

Complete guide to freezing fish

When it comes to freezing fish, there can be many variables that could affect the process and the data. You can buy pre-frozen fish, you can also buy supermarket fish and fresh fish.

All of these things can make a difference. There are also many different types of fish. Some fish, like tuna and salmon, have a bit more fat and may not last as long as things like cod, which are leaner in nature.

When it comes to fish, there are many edible types. Most of the freezing processes and the terms do not vary depending on the type of fish.

Most edible fish will last 6 months in the freezer if frozen using a normal freezing process.

There are a few scattered process options such as vacuum sealing or freezing the fish in water. Both freezing in water and vacuum sealing can extend the shelf life of fish in the freezer.

We’re not going to go into all types of fish right now because they don’t make a dramatic difference in the overall time frame.

As we progress through this guide, we’ll let you know if there are any fish with more limited times in certain freezing environments.

Freezing fish: how long does it last?

Here’s a quick table that gives you a good guide to freezing times:

As you can see, the leaner the fish, the longer it usually lasts in the freezer. The exception is that with vacuum-sealed fish, the time is more or less the same for all types.

Lean fish includes options such as snapper, hake, grouper, plaice, whiting, cod, sea bass, haddock, and sole, among others.

Oily fish includes options such as tuna, halibut, salmon, monkfish, mackerel, herring, trout, mullet, and others.

These timeframes are just to give you a general idea of what to expect and how different variables can affect your freeze times.

Freeze fresh fish from the supermarket

The good thing is that regardless of where or how you got your fish, you should be able to freeze it. There are a few tricks to the overall process. Remember that you can freeze with ice, freeze with water or vacuum seal the fish.

Fresh fish can even be frozen without adding water. Vacuum sealing is always your best bet when it comes to fish, but we understand that it’s not always a viable option for people.

One piece of advice to keep in mind when freezing fresh fish from the supermarket is that you want the fish to be in as airtight a container as possible, and surrounded by as little air as possible. Freezer bags are a great option.

If you can’t get the bag to be airtight we recommend adding water for freezing as this will help the fish last longer overall.

If you are able to vacuum seal, there is no reason to add ice or water. But if you are not, you should add ice or water if there is air in the container or bag. Let’s face it, you’re not likely to get all the air out.

On the other hand, don’t use water unless you need it. Actually, the flavor is better preserved if you can freeze the fish without water.

Freezing without water and freezing with water doesn’t really change the freeze times. Freezing with water can help prevent the fish from drying out if there is a chance it is being exposed to air.

When it comes to freezing fish, the presence of air is key. The air is bad. This is why we recommend vacuum sealing if possible.

Without vacuum sealing, this is our recommended process for freezing fresh fish from the supermarket:

1. Wash and rinse fresh fish well to remove any possible bacteria or dirt from the fish.
2. Pat the fish dry and wrap it in plastic wrap. We recommend a couple of coats.
3. Place the fish in a freezer bag or an airtight container.
4. Remove as much air as possible from the container. If there are air bubbles, you must add water. We will share the process of freezing with water later in this guide.
5. Freeze lean fish for up to 6 months and fatty fish for up to 4 months.

Remember that if you vacuum-seal the fish instead, you can freeze it for up to 2 years.

How long does frozen fish last in water?

As promised, let’s talk about the fish that’s been in the water. Freezing fish in water is only necessary if you don’t vacuum-seal the fish for storage.

If you can seal the fish airtight, we actually recommend omitting the water, as it could reduce the flavor of the fish when you thaw it.

However, if there is any chance of air getting to your fish, using water is the closest thing to using the vacuum sealing method.

Freezing fish in water could make a difference as to whether or not your fish is dry after freezing.

If air can get to your fish and you haven’t used water, it’s more likely to be dry. But, the truth is that water does not necessarily make your fish last longer.

When you freeze fish with water, lean fish still last up to 6 months, while oily fish still last up to 4 months.

Using water or ice will not extend the freezing time, but it may affect the dryness and flavor of the fish when you thaw it for use. The water helps protect the fish from freezer burn .

How to freeze fish in water

Now, let’s talk about the process of freezing fish in water:

1. Rinse the fish fillets in ice cold salted water. This helps set the fish as it cools. Salt and ice will help in the freezing and preservation process.
2. Fill an airtight container or heavy-duty freezer bag with most of your tap water. Leave room to submerge the fish. You can always add water if needed.
3. Lower the fillets into the water until they are completely submerged. Add more tap water if necessary so that the fish is fully covered.
4. Seal the bags or containers and label and date them accordingly.
5. Put it in the freezer until the allowed period (remember 6 months for lean fish and 4 months for fatty fish).
6. The water will protect your frozen fish from getting freezer burn or affected by air. It is possible that when defrosting the fish it loses a little flavor due to the water.

Fish Glaze for the Freezer

There is also an ice glazing method that is very similar to water freezing. The icing method requires a little more effort on your part.

The way it works is that you go through a slow freezing process which makes the fish glazed with ice.

Here’s a quick rundown of the ice fish glazing process:

1. Place a metal baking sheet in your freezer and set it very cold.
2. Submerge the fish fillets in salted water (1 teaspoon of salt for every liter of water). Immediately place the fish fillets on the cold cookie sheet and place them in the freezer uncovered.
3. Let the fish sit for 5-7 minutes to get an ice glaze.
4. Repeat the process until the icing glaze is about 1/4-inch thick.
5. Place the ice-glazed fish in heavy-duty freezer bags or an airtight container.
6. Label, date and seal all containers.
7. Lean fish can be frozen this way for up to 6 months, while fatty fish can be frozen for up to 4 months.

This process is more intense and requires you to be near the freezer and the steaks at the same time.

The thing to keep in mind is that you should never take the frozen tray out of the freezer for more than 30 seconds, so it’s best if you don’t have to take the tray out of the freezer.

Like freezing in water, this process does not make the fish last longer, but it does serve to protect the fish from freezer burn or the adverse effects of air reaching the fish.

How long does vacuum frozen fish last?

If we are honest, we have saved the best for last. If you prepare and freeze a lot of fish, it may be worth investing in a vacuum sealer for your home.

The ability to vacuum seal fish could significantly increase the life of fish in the freezer.

While other freezing methods only give you, in most cases, 4-6 months of freezing, using a vacuum method could potentially get you 2 years of shelf life for frozen fish.

Yes, you read it right! With a vacuum pack, your fish could stay fresh in the freezer for up to 2 years.

There’s something special about that airtight container. You’re protected from freezer burn and there’s no making a watery mess, either.

This process is fairly straightforward if you have the right tools on hand. Vacuum sealing fish is our highest recommendation to store and preserve fish for a long time.

Here are our recommended steps for vacuum sealing fish and freezing it:

1. Start by cleaning and preparing the fish if necessary. Cut it into fillets or the cut you prefer.
2. We also recommend a pre-freeze process. Wrap the fish in plastic wrap and place it in the freezer for a few hours or overnight. However, don’t let it take too long.
3. Place individual portions or pieces in your freezer bags or on the rolls of your vacuum sealer. Make sure you use something that is freezer safe.
4. Seal the container under vacuum.
5. Label and date the container.
6. Freeze your fish this way for up to 2 years. It doesn’t matter what kind of fish it is for this process.

The reason we recommend a pre-freeze process is because you don’t want to remove all the moisture from the fish, but you also don’t want the moisture to affect your sealing process.

Fish is naturally high in moisture and this can make it difficult to get a good seal.

If you pre-freeze your fish, you will retain this moisture, but you will also prevent it from getting into the vacuum seal and causing a seal failure, which could ruin the fish.

Fish in the freezer for 2 years: can it be eaten?

This could be a loaded question. Our first thought would be: how was the fish prepared and packaged for freezing?

Was it vacuum sealed? If your fish is vacuum sealed, you can certainly eat it 2 years later.

If it wasn’t vacuum sealed, that’s where the line can get a bit blurry. Remember that the recommended freezing time is 4-6 months for other freezing methods.

If the packaging is intact and there is nothing suspicious looking (pun intended), the fish is most likely edible.

The question will be whether it will taste good. It could be freezer burned. If, for whatever reason, the container was not hermetic, we recommend that you let the fish pass and do not eat it.

A good rule of thumb would be that if the fish looks and smells good, it is safe to eat.

Related questions

We hope you find this guide to freezing time for fish a complete and informative resource for freezing your fish.

We invite you to review the questions and answers section for additional information.

How can you tell if frozen fish is bad?

If you see any signs of discoloration, such as brown or gray areas that appear dull, we recommend that you throw it away. If the fish seems lighter than it should be, that’s also an indicator.

Do I have to wash the fish to freeze it?

Regardless of the freezing method you use, it’s always a good idea to clean and wash your fish before freezing to reduce the potential for bacteria.