StillGood?
/
USDA-based guidance

Seafood

Finfish, shellfish, and opened canned tuna follow different refrigerator windows on FoodSafety.gov / FDA charts. Open the page that matches what is in your fridge. Past a fridge window, discard it. Fridge = safety; freezer = quality. Shellfish-only index: shellfish hub.
Fish fridge 1–3 days · freezer 6–8 months spoils fast — cook or freeze Generic finfish — lean vs fatty freezer windows differ; cook to 145°F. Salmon fridge 1–3 days · freezer 2–3 months spoils fast — cook or freeze Oily fish — shorter freezer quality window than lean whitefish; cook to 145°F. Cod fridge 1–3 days · freezer 6–8 months spoils fast — cook or freeze Lean whitefish — longer freezer quality window; cook to 145°F. Tilapia fridge 1–3 days · freezer 6–8 months spoils fast — cook or freeze Lean whitefish — short fridge window like other finfish; cook to 145°F. Halibut fridge 1–3 days · freezer 6–8 months spoils fast — cook or freeze Lean whitefish — short fridge window; cook to 145°F. Flounder fridge 1–3 days · freezer 6–8 months spoils fast — cook or freeze Lean flatfish — short fridge window; cook to 145°F. Haddock fridge 1–3 days · freezer 6–8 months spoils fast — cook or freeze Lean whitefish — short fridge window; cook to 145°F. Fresh Tuna fridge 1–3 days · freezer 2–3 months spoils fast — cook or freeze Fresh tuna steaks or loins — oily-fish freezer window; cook to 145°F. Mackerel fridge 1–3 days · freezer 2–3 months spoils fast — cook or freeze Oily fish — shorter freezer quality window; cook to 145°F. Catfish fridge 1–3 days · freezer 2–3 months spoils fast — cook or freeze Freshwater fish — short fridge window; cook to 145°F. Shrimp fridge 3–5 days · freezer 6–18 months spoils fast — cook or freeze Shellfish — timing depends on form; open the shrimp page. Crab fridge 2–4 days · freezer 2–4 months spoils fast — cook or freeze Live, cooked, or picked meat — timing depends on form; open the crab page. Lobster fridge Cook live same day; cooked 3–4 days · freezer Cooked meat ~3 months spoils very fast Live or cooked — timing depends on form; open the lobster page. Clams fridge Live: while alive · freezer Shucked 3–4 months spoils very fast Live shellfish or shucked — timing depends on form; open the clams page. Mussels fridge Live: while alive · freezer Shucked 3–4 months spoils very fast Live shellfish or shucked — timing depends on form; open the mussels page. Oysters fridge Live: while alive; shucked: 1–2 days · freezer Shucked 3–4 months spoils very fast Live shellfish or shucked — timing depends on form; open the oysters page. Scallops fridge 1–2 days · freezer 3–6 months spoils fast — cook or freeze Shucked scallops — timing depends on form; open the scallops page. Squid fridge 1–2 days · freezer 3–6 months spoils fast — cook or freeze Fresh or thawed squid — timing depends on form; open the squid page. Canned Tuna fridge 3–4 days · freezer 3 months spoils fast — cook or freeze Opened can vs pantry — opened tuna is refrigerated leftovers, not the can.

Fridge vs freezer

Fresh fish and shellfish are among the shortest refrigerator windows on the FoodSafety.gov cold chart. Fridge times are safety clocks — discard past them. Freezer times are quality; oily fish often have shorter quality windows than lean whitefish because fat oxidizes (FDA seafood handling; cold chart). Unopened canned tuna is pantry-stable; once opened, treat it as a refrigerated leftover.

How to tell seafood is spoiled

Fresh fish should smell mild, not sharply ammonia-like or sour. Flesh should spring back; milky slime or dull gray-brown color are discard signs. Live shellfish with open shells that do not close when tapped should be discarded (FDA selecting and serving seafood). Do not taste to check. Time in the danger zone overrides appearance.

Storage tips

Safety notes

FDA and CDC advise higher-risk groups (pregnant people, young children, older adults, immunocompromised) to avoid certain raw seafood choices — see CDC safer food choices. This site does not give medical advice; talk to a clinician about your situation. Raw oysters and other raw shellfish carry well-documented illness risk even when they smell fine.

Sources

Related: safe cooking temperatures · shellfish hub · seafood category · all foods