Question After fishing trips I come home and vacuum seal what I don't eat and put it in the freezer. How long can I leave the fish there and it still be safe to eat? The fillets look good, but some have been in there for over a year and a half. TIme to throw out?
Thank you for your reply.
Answer I wouldn't keep the fish more than 3-4 months frozen. In addition, you need to be careful with vacuum packaged food. Fish should be frozen prior to sealing, and should never be allowed to thaw out until you eat the fish. By eliminating the oxygen from the packaging you can create an environment ideal for botulism poisoning. Strict temperature control during storage and cooking are the key. Always cook fish to an internal temperature of 145 degrees or above.
