Bangus (Milkfish), fresh/raw, openedShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Fresh fish must be refrigerated or frozen immediately. Do not store at room temperature.
Refrigerator
1-2 days
Store in the coldest part of the refrigerator, ideally at 40°F (4°C) or below. Place in a sealed container or wrap tightly to prevent odors and cross-contamination.
Freezer
3-8 months
Wrap tightly in freezer paper, aluminum foil, or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Label with date.
Signs of Spoilage
- Strong, sour, or 'fishy' odor
- Slimy or sticky texture
- Dull, faded, or grayish appearance
- Loss of firmness or elasticity
- Mold growth
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C).
Promptly refrigerate or freeze bangus to prevent the growth of harmful bacteria. Discard any bangus left in the danger zone for too long.
Safe Handling
Wash hands thoroughly with soap and water before and after handling raw fish.
Use separate cutting boards, plates, and utensils for raw fish to prevent cross-contamination.
Cook bangus to an internal temperature of 145°F (63°C) as measured with a food thermometer.
Refrigerate or freeze promptly after purchase and preparation.
Thaw frozen fish in the refrigerator, under cold running water, or in the microwave. Do not thaw at room temperature.