Can cooked fish be eaten after being refrigerated for 2 days?

In general, whether cooked fish stored in the refrigerator for two days is still safe to eat depends on its specific storage conditions, smell, and appearance. If there are signs of spoilage, it is recommended not to consume it. The detailed analysis is as follows:

If the fish was promptly wrapped tightly with an airtight container or plastic wrap and kept consistently refrigerated at 0–4°C, it is generally safe to eat after two days. In this case, the fish should show no slimy surface, have firm and intact flesh, maintain normal color without turning gray or black, and emit only a mild fresh fish aroma or seasoning fragrance. Consuming fish under these conditions typically does not pose a health risk.

However, if the fish was not sealed properly or the refrigerator temperature was insufficiently low or fluctuated, it is not advisable to eat it after two days. Such fish may be contaminated by other foods, showing signs like slimy texture, easily flaking flesh when touched, darkened or dull color, and unpleasant odors such as sourness or rotting. These indicate significant bacterial growth, and consuming it may lead to gastrointestinal discomfort, including abdominal pain, diarrhea, and vomiting.

Before eating, carefully inspect the fish's appearance and smell. Only if no abnormalities are found should it be thoroughly reheated until fully cooked. Proper heating effectively kills potential bacteria and reduces food safety risks. If any spoilage signs are detected, do not take the risk—discard the fish immediately.