When should thawed fish be cooked or consumed?

Thawed fish should be cooked or consumed within 48 hours to ensure food safety. After fish has been thawed, it is more vulnerable to the growth of harmful bacteria, particularly if it is kept at temperatures above 41 degrees Fahrenheit (5 degrees Celsius) for too long. The 48-hour guideline helps minimize the risk of foodborne illnesses by ensuring that the fish remains safe to eat while still maintaining its quality.

By restricting the time frame to 48 hours, food safety practices enable proper handling and consumption of fish, protecting consumers from potential health risks associated with spoiled or improperly stored seafood. Keeping this guideline in mind ensures both the safety and quality of the food served.