How Long Can You Keep Cooked and Uncooked Meat and Fish in the Fridge?

Posted on Dec 4th, 2025

by Pungu's Kitchen

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Fresh raw and cooked meat and fish stored safely in a fridge for proper food storage.

Meat and fish are staples in many diets, offering high-quality protein, essential vitamins, and minerals. But while they are nutritious, they are also highly perishable. Understanding how long different types of meat and fish can safely stay in the fridge or freezer is crucial for both health and taste. In this guide, we will cover safe storage times, signs of spoilage, freezing tips, and practical advice to ensure your meals remain safe and delicious.

Why Proper Storage of Meat and Fish Matters

Meat and fish are rich in protein, moisture, and nutrients, which makes them a perfect breeding ground for bacteria if not stored correctly. Pathogens like Salmonella, E. coli, Listeria, and Clostridium perfringens can grow rapidly at temperatures above 4°C (40°F). Even if the food looks, smells, or tastes normal, consuming spoiled meat or fish can lead to foodborne illnesses, causing nausea, vomiting, diarrhea, fever, or more severe complications.

Key takeaway: Safe storage is not just about preventing waste—it’s about protecting your health.

Understanding Raw Meat Storage

Meat Type	Fridge Storage	Freezer Storage
Poultry (Chicken, Turkey, Duck)	1–2 days	9–12 months (whole) / 6–9 months (pieces)
Tips: Keep raw poultry in the coldest part of the fridge, ideally in a tray to catch drips. Avoid washing raw poultry under running water; this spreads bacteria.
Beef, Pork, Lamb (Whole Cuts)	3–5 days	4–12 months
Tips: Store whole cuts like steaks or roasts in original packaging if planning to cook soon. For freezing, wrap in heavy-duty foil or freezer paper for best quality.
Ground Meat (Beef, Pork, Lamb, Poultry)	1–2 days	3–4 months
Tips: Ground meat spoils faster because grinding exposes more surface area to bacteria. Freeze in portions matching your meal sizes to avoid defrosting excess.

Cooked Meat Storage

Cooking kills most bacteria, but cooked meat can still spoil if stored improperly.

Food Type	Fridge Storage	Freezer Storage
Cooked poultry & meat	3–4 days	2–6 months
Tips: Cool cooked meat quickly before refrigerating; divide large portions into smaller containers. Store in airtight containers to prevent moisture loss and contamination.
Raw fish	1–2 days	3–6 months
Cooked fish	3–4 days	2–3 months
Tips: Store fish in airtight containers or wrap tightly in plastic wrap. Keep on ice in the fridge if you plan to consume within a day. Consume seafood as fresh as possible for optimal taste and texture.

Fresh raw meat, cooked meat, and fish displayed on a kitchen countertop with fridge and freezer icons, illustrating safe food storage. — Organizing raw and cooked meat and fish properly helps maintain freshness and ensures food safety.

Signs That Meat or Fish Has Spoiled

Even when following storage guidelines, always check your food before cooking or consuming. Signs of spoilage include:

Unpleasant odor: Sour, rancid, or ammonia-like smells.
Slimy texture: Surface feels sticky or slimy to touch.
Discoloration: Gray, green, or dull colors on raw meat.
Mold: Any fuzzy growth is a clear sign to discard.

Rule of thumb: When in doubt, throw it out. Never take chances with questionable meat or fish.

Safe Refrigeration Practices

Keep your fridge ≤ 4°C (40°F) and freezer ≤ -18°C (0°F).
Store raw meat on the bottom shelf to avoid drips contaminating other foods.
Use airtight containers or resealable bags to prevent exposure to air.
Label and date everything for easy tracking.
Avoid overloading the fridge, as it reduces air circulation and proper cooling.

Raw meat and fish wrapped in freezer-safe bags and stored in a freezer, illustrating proper freezing techniques. — Properly wrapping and portioning meat and fish before freezing helps maintain freshness and prevent freezer burn.

Freezing Tips for Longer Storage

Freezing slows down bacterial growth but doesn’t kill bacteria. Follow these steps for safe long-term storage:

Wrap meat/fish tightly in plastic wrap, aluminum foil, or freezer-safe bags.
Remove excess air to prevent freezer burn.
Freeze in portions for easy defrosting.
Thaw meat in the fridge, not at room temperature.

Quick Reference: Fridge & Freezer Storage Chart

Food Type	Fridge	Freezer
Raw poultry	1–2 days	9–12 months (whole)
Raw beef, pork, lamb (whole cuts)	3–5 days	4–12 months
Ground meat (beef/pork/lamb/poultry)	1–2 days	3–4 months
Cooked meat & poultry	3–4 days	2–6 months
Raw fish	1–2 days	3–6 months
Cooked fish	3–4 days	2–3 months

Why Following These Guidelines Matters

Beyond taste and quality, proper storage prevents foodborne illnesses, reduces waste, and ensures that every meal you serve is safe. Following these simple guidelines makes meal prepping easier, safer, and more enjoyable.

Remember: Food safety is not just a guideline—it’s a responsibility. Proper storage, mindful handling, and careful checking of meat and fish can save you from potential health risks while keeping your meals fresh and delicious.

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