Fish

 Fish is not only rich in protein but low in saturated fats. Many varieties also contain omega-3 fatty acids, which studies suggest may reduce risk for heart disease. A well-balanced diet that includes a variety of fish and shellfish also promotes the growth and development of children.

Fish is also extremely versatile. Depending on the type, it can be baked, steamed, broiled, fried or poached--something for everyone.

 
Fish Shelf Life
PantryRefrigeratorFreezer
Fatty Fish (e.g. bluefish, salmon, mackeral)- -1-2 days2-3 months
Lean Fish (e.g. cod, flounder, haddock)- -1-2 days6 months
Commercially Frozen Fatty Fish- -- -7-9 months
Comercially Frozen Lean Fish- -- -10-12 months
Breaded Fish- -- -4-6 months
Cooked Fish- -3-4 days3 months
Canned Fish, opened- -1-2 days- -
Canned Fish, unopened1 year- -- -
Smoked Fish- -2 weeks4-5 weeks
Tuna Salad, homemade or store prepared- -3-5 days- -
Dry Pickled Fish- -3-4 weeks- -
Fresh Fish Fillets and Steaks, cleaned- -1 day- -
Gefilte Fish (in jars), unopened4 years- -- -
Gefilte Fish (in jars), opened*- -3-5 days3 months
Handling Tips: 
*Leftover gefilte fish should be frozen with the liquid or jell from its jar.
Fatty fish include: Arctic Char, Bluefish, Mackerel, Mullet, Perch, Pollock, Rockfish, Salmon, Sea Bass, Sea Trout, Striped Bass, Swordfish, Trout, Tuna, and Yellowfin Tuna
Lean fish include: Carp, Catfish, Cod, Flounder, Grouper, Haddock, Halibut, Mahi Mahi, Monkfish, Shark Steak, Skate, Snapper, Sole, and Tilapia
Source(s): 
Boyer, Renee, and Julie McKinney. "Food Storage Guidelines for Consumers." Virginia Cooperative Extension (2009): n. pag. Web. 7 Dec 2009.

"Cupboard Storage Chart." K-State Research and Extension n. pag. Web. 23 Dec 2009. <http://www.ksre.ksu.edu/humannutrition/hrap/storage/cupstor.htm>.

The Manischewitz Company http://www.manischewitz.com/misc/contactus.php

It amazes me how short fish stay good in the fridge. If I don't eat fish the day that I get it at the grocery store, I'm definitely going to be putting it in the freezer.

 
 

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