How long does raw marinated fish last in the refrigerator?

Answer 1

A suprisingly difficult question, and I won't be able to conclude with a safe number either -- only a little science. The major factors that come into play in marinating fish are: * What kind of fish? Fat content is important. * Caught when and stored how, before you got it? * Contents and particularly pH of marinade. * The temp if your refrigerator. You want to keep the fish in a marinade as close to 38-42F as you can. Above 42F we start seeing microbial action (the 38F part is because your fridge is not always the same temp unless you never ever open it). In the 60F range we're into serious growth action -- except for.... pH. If the marinade is highly acidic (ceviche with a lot of lime), you get more leeway, as highly acidic environments aren't comfortable for the usual bacterial culprits. Salt is another mode. Malayans fermented fish with salt and buried the whole thing for months, and then ate it. Some died. Most didn't. Salt acts as a dessicant, and a teaspoon is all you need to flavor my rice and yours. Naturally, salt and acid works even better. Fat -- the more the worse. Shrimp are right around as bad as you can get. Only an hour or so at room temp internally and it's almost certainly infected. Hallibut, however, lasts a lot longer, as does Tilapia (which makes a miserable but safe fish to marinate). Tuna sushi cut in America is middle of the road. Toro (tuna belly) is fattier and more dangerous. Caught and stored is the hardest. So the best you can do it pcik it right at the fishmonger's. Nothing you buy should smell fishy. It should smell clean, like the ocean. It should be firm and not hold a fingerprint (deadly news) and it should respond from an indentation made with your finger (if it doesn't bad news). Any fish monger who won't let you smell, and touch with gloves on (they'll have some) -- don't deal with them. Now -- given a decent fish (not shellfish but maybe a halibut or tuna) and an acidic and a little salty marinade (think ceviche for a baseline) and a dead solid 40F fridge -- this might survive easily 3 days if covered. Sooner is of course better. Over 5 days you're seriously rolling the dice, even if all else is perfect.

Answer 2

Depending on the strength of the marinade and the size of the fish portion, fish can be marinated anywhere from between a few minutes to about 2 hours. The danger in over-marinating fish is that the marinade's acid content will cook the fish chemically, like a ceviche.

Answer 3

I would use fish within 1 or 2 days after purchase.

Answer 4

fish only needs to marinade for 15 to 20 minutes, anything over that and it will just cook in the marinade acid

Answer 5

that depends on when you got it and when it got shipped