CodShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Raw fish should never be stored at room temperature or in the pantry due to rapid bacterial growth.
Refrigerator
1-2 days
Store raw cod in the coldest part of the refrigerator, preferably in its original packaging or in a sealed container on a plate to prevent drips from contaminating other foods.
Freezer
6-8 months
For best quality, wrap raw cod tightly in plastic wrap, aluminum foil, or freezer paper, or place in heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
Signs of Spoilage
- Sour or ammonia-like odor
- Dull, slimy, or sticky flesh
- Milky or cloudy eyes
- Discoloration (e.g., fading color, graying gills)
Room Temperature Safety
40°F–140°F
Perishable foods, including raw cod, should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), discard after 1 hour.
Safe Handling
Cook all seafood, including cod, to an internal temperature of 145°F (63°C) as measured with a food thermometer.
Prevent cross-contamination by keeping raw cod separate from other foods, especially ready-to-eat items. Use separate cutting boards, plates, and utensils.
Wash hands thoroughly with soap and water before and after handling raw fish.
Thaw frozen cod safely in the refrigerator, under cold running water, or in the microwave immediately before cooking.