How Long Do Fish Cakes Last In The Fridge

How Long Do Fish Cakes Last in the Fridge? Storage Tips

Last Updated on June 18, 2024 by Shari Mason

I am a big fan of fish cakes for both main meals and swift nibbles. Yet, I’m wondering about the length of time they should be stored in the refrigerator.

Understanding their shelf life ensures you savor them at their best. Let’s delve into the world of refrigerated fish cakes and discover how to keep them deliciously safe.

How Long Is Fish Cake Good For In The Fridge?

Fish Cake Production

Fish cakes typically remain reasonably in the fridge for 3 to 4 days. It’s essential to store them properly in an airtight container to maintain their flavor and texture. 

“The only seafood I trust is the fish stick, a featureless fish that doesn’t have eyeballs or fins.”

– Dave Barry, American Writer

If you intend to keep them for a more extended period, consider freezing them instead.

Always use your senses and check for any signs of spoilage, like an off smell or unusual texture, before consuming refrigerated fish cakes.

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Can You Freeze It?

You can freeze fish cakes [1] to extend their shelf life. Please place them in an airtight container or wrap them tightly in plastic or aluminum foil before freezing. 

This prevents freezer burn and helps maintain their taste and texture. When you’re ready to enjoy them, thaw them in the refrigerator before reheating. 

Freezing can prolong their freshness for up to 2-3 months, giving you the flexibility to enjoy fish cakes at your convenience.

Can It Be Left Out?

It’s not recommended to leave fish cakes out at room temperature for an extended period. Like all perishable foods, they can quickly enter the “danger zone,” where bacteria multiply rapidly, leading to potential foodborne illnesses. 

To ensure their safety and quality, it’s best to refrigerate or freeze fish cakes promptly after cooking or purchasing. 

If left out for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C), it’s safer to discard them rather than risk consuming them past their safe storage limits.

How To Know If It is Spoiled

Boiling Fish Cake
  1. Check Appearance:
    • Detail: Look for any changes in color or texture. Spoiled fish cakes might appear discolored, dry, or mushy.
  2. Smell Test:
    • Detail: A robust and off-putting odor is a clear sign of spoilage. Fresh fish cakes should have a mild seafood aroma.
  3. Texture Evaluation:
    • Detail: The fish cakes might have gone bad if they felt slimy or excessively wet. Texture changes like crumbling or a rubbery consistency are also indicators of spoilage.
  4. Look for Mold:
    • Detail: Visible mold growth is a definite sign of spoilage. Even a small amount of mold should lead to discarding the fish cakes.
  5. Trust Your Taste Buds:
    • Detail: If the flavor seems sour, rancid, or different from what’s expected, it’s best to avoid consuming the fish cakes.
  6. Consider Storage Time:
    • Detail: If the fish cakes have been in the fridge for more than 3-4 days, or longer if frozen, and you’re uncertain about their freshness, it’s safer to discard them.
  7. Watch for Gas Formation:
    • Detail: If there’s visible bloating of the packaging or any gas formation inside the container, it’s a sign of spoilage and potential bacterial growth.

“Like a culinary clock, fish cakes in the fridge tick with flavor, reminding us that even the most delightful treats have their own time.”

– Eat Pallet Restaurant & Food Advice

Tips On How To Store Fish Cakes

  1. Refrigerate Promptly:
    • Detail: Place cooked or store-bought fish cakes in the refrigerator within 2 hours (or 1 hour if the temperature is above 90°F/32°C) to prevent bacteria growth.
  2. Use Airtight Containers:
    • Detail: Store fish cakes in airtight containers to prevent moisture and odors from affecting their taste and texture.
  3. Wrap Properly:
    • Detail: If freezing, wrap each fish cake individually with plastic wrap or aluminum foil before placing them in a freezer-safe bag. This prevents freezer burn.
  4. Label and Date:
    • Detail: Label containers with the date of storage before placing them in the fridge or freezer. This helps you keep track of their freshness.
  5. Refrigeration Temperature:
    • Detail: Set your refrigerator to 40°F (4°C) or lower to ensure fish cakes stay within safe temperature limits.
  6. Avoid Overcrowding:
    • Detail: Don’t stack fish cakes on top of each other. Leave some space between to allow for proper airflow, ensuring even cooling.
  7. Use the Right Shelf:
    • Detail: Store fish cakes on a middle shelf in the fridge. This ensures consistent cooling and prevents them from being exposed to temperature fluctuations near the door or back.
  8. Freezing Tips:
    • Detail: Freeze fish cakes only when they are fresh. Avoid freezing [2] previously frozen fish cakes as the quality might deteriorate.
  9. Thaw Gradually:
    • Detail: When ready to eat frozen fish cakes, thaw them in the refrigerator to prevent texture and flavor changes.
  10. Check for Spoilage:
    • Detail: Regularly inspect stored fish cakes for any signs of spoilage. If in doubt, it’s safer to discard them.


u003cstrongu003eIs it safe to reheat fish cakes?u003c/strongu003e

Yes, it is safe to reheat fish cakes, as long as they are reheated to an internal temperature of 165°F (74°C) to ensure that any harmful bacteria are destroyed.

u003cstrongu003eAre frozen fish cakes healthy?u003c/strongu003e

Frozen fish cakes can be a healthy option, especially if they are made with nutritious ingredients and prepared using methods that retain their nutritional value.

Key Takeaways

In culinary delights, fish cakes bring flavor to our plates. However, their freshness has a timeline, typically lasting around 3 to 4 days in the refrigerator. 

To ensure the best taste and safety, storing them in airtight containers and following proper refrigeration guidelines is essential. Beyond this window, they might lose their delightful texture and taste. 

Just as tides ebb and flow, so does the freshness of fish cakes, reminding us to savor them at their prime and appreciate the science of food preservation.


Shari Mason

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