10 Questions You Didn’t Know You Should Be Asking About The Fish In Your Fridge

Fish is often one of the healthiest dinners you can cook, but that fridge stored fillet may be hiding a serious hazard. A recent recall shows even vacuum sealed fish can be unsafe.

But behind that plastic wrap might be more than dinner. Without the right questions, a simple meal could turn into something dangerous.

How Long has it Been in the Fridge?

Fish is best eaten within two days of buying it. After that, quality drops fast. Even in cold temperatures, bacteria begin to grow. If you cannot remember when you bought it, it is better to be safe and throw it away.

Does it Smell Slightly Off or Sour?

Fish should smell fresh, like the sea. A sour or ammonia like smell is a sign of spoilage. Trust your nose. If something smells wrong, do not risk eating it. Spoiled fish can carry harmful bacteria that cause serious foodborne illness.

Was it Ever Frozen Before you Bought it?

Some grocery store fish is previously frozen, even if it looks fresh. If it has already been thawed once, it should not be frozen again. Ask store employees for details so you can handle and store it properly once you get home.

Was the Fish Properly Eviscerated?

A recent recall involved Aral Silver Vobla fish sold whole, guts and all. The FDA says uneviscerated fish can harbor botulism causing bacteria in internal organs. Always check that the fish you buy has been gutted before freezing or packing.

Is it Vacuum Sealed without Guts Inside?

Vacuum sealing locks out oxygen, which is good for freshness, but dangerous if the fish wasn’t gutted. The recent recall highlights how this combination can give Clostridium botulinum a perfect environment to produce toxins.

Where Did it Come from and where was it Processed?

Those Aral Silver Vobla fish were imported from Kazakhstan and sold across the U.S. Buying imported or specialty fish means you need to read labels carefully and keep an eye out for recalls on similar products.

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Is it Sitting in a Pool of Liquid?

If your fish is soaked in water or milky liquid, it is not a good sign. That moisture often means the fish is starting to break down. It can also speed up bacterial growth, even if the fridge is cold.

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Was it Wrapped Properly at the Store?

Packaging matters. Loose or punctured wrapping allows air and bacteria to get in. Vacuum sealed fish or tightly packed portions are best. If the seal looks broken, or the fish looks dry or mushy, it might be unsafe to eat.

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Was the Fish Handled Safely at Home?

Even if the store did everything right, your own kitchen habits matter. Did you leave the fish out for more than two hours? Did you use clean hands and tools? Small steps like these make a big difference in staying safe.

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Is this Type of Fish Known for Mercury?

Some fish, like swordfish and king mackerel, are high in mercury. If you eat fish often, especially while pregnant or breastfeeding, check health guides to see which ones are safer. Not all fish carry the same risks.

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Fish can be a great source of protein, but they need care and attention. The right questions can protect your health and your meal. Do not be afraid to slow down, check the details, and make sure what is in your fridge is really safe to eat.

Disclaimer: This list is solely the author’s opinion based on research and publicly available information.

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