According to the FDA, fish can be stored in the refrigerator for a maximum of three to four days. While the FDA mentions different storing lengths for lean and fatty raw fish, it makes no such distinction for cooked fish. Alternatively, you can store cooked fish in the freezer for four to six months.
Less Time May Be Safer
Clemson University recommends storing fish for a maximum of two to three days, while the University of Arkansas recommends a maximum of one to two days. It also indicates that cooked fish should not be stored in the freezer for longer than three months.
Although the FDA is a reliable source, consuming fish that has been in the refrigerator or freezer too long can be hazardous to your health. It is safest to adhere to the guidelines of a maximum of two days in the refrigerator and three months in the freezer.
References and ResourcesU.S. Food and Drug Administration: Refrigerator and Freezer Storage Chart
Clemson University: Storing Meats and Seafood
University of Arkansas: Safe Handling and Preparation of Fish and Shellfish Products