CodShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedNot recommended
Raw fish is highly perishable and should not be stored at room temperature. Transfer immediately to the refrigerator or freezer.
Refrigerator
1-2 days
Store raw cod in the coldest part of the refrigerator, ideally on a bed of ice in a sealed container to prevent drips and cross-contamination. Ensure the refrigerator temperature is 40°F (4°C) or below.
Freezer
6-9 months
For best quality, wrap raw cod tightly in heavy-duty aluminum foil, plastic wrap, or freezer paper, or place in heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Freeze at 0°F (-18°C) or below.
Signs of Spoilage
- Strong, sour, or ammonia-like odor
- Dull, slimy, or milky appearance of the flesh
- Loss of elasticity (flesh does not spring back when pressed)
- Cloudy or sunken eyes
- Gills that are not bright red
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C).
Discard raw cod if it has been left at room temperature within the danger zone for more than 2 hours (or 1 hour if above 90°F/32°C).
Safe Handling
Cook raw cod to an internal temperature of 145°F (63°C) as measured with a food thermometer.
Prevent cross-contamination by using separate cutting boards, plates, and utensils for raw and cooked seafood.
Wash hands thoroughly with soap and water for at least 20 seconds before and after handling raw fish.
Thaw frozen cod in the refrigerator, under cold running water, or in the microwave. If thawed in cold water or microwave, cook immediately.