TroutShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedNot recommended
Raw trout should not be stored at room temperature due to rapid bacterial growth.
Refrigerator
1-2 days
Store raw trout in the coldest part of the refrigerator (40°F/4°C or below). Place it in a sealed container or on a plate covered with plastic wrap to prevent juices from dripping onto other foods.
Freezer
6-9 months
For best quality, wrap raw trout tightly in plastic wrap, aluminum foil, or freezer paper, or place in heavy-duty freezer bags. Freeze at 0°F (-18°C) or below.
Signs of Spoilage
- Strong, fishy odor
- Slimy texture
- Dull, faded color
- Cloudy eyes
- Soft flesh that doesn't spring back when pressed
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C).
Always refrigerate or freeze raw trout promptly. Discard any raw trout left in the danger zone for longer than the recommended time limits.
Safe Handling
Cook all raw fish, including trout, to an internal temperature of 145°F (63°C) as measured with a food thermometer.
Thaw frozen trout in the refrigerator, under cold running water, or in the microwave. Never thaw at room temperature.
Prevent cross-contamination by keeping raw trout 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.