John Myers
If you follow a few rules, you can safely reheat fish a second time. Cool down the leftovers of the fish dish as quickly as possible – for example using a cold water bath. Then you should cover the dish with cling film or transfer it to a tightly sealable cling box and put it in the fridge. If you heat the dish to at least 70 degrees Celsius the following day, you can usually eat the fish without any worries.
However, if the fish looks unappetizing or smells unpleasant, it is a good idea to discard the food and do not reheat it. The reason why fish was not previously reheated was due to the inadequate storage facilities at the time. If the fish dish is not cooled down quickly and stored at low temperatures, it can spoil quickly due to the high protein and water content. Thanks to modern refrigerators, however, hygienically safe storage is now possible without any problems. Dishes such as fish gratin or fish casserole can easily be saved and reheated. You can also enjoy fish in beer batter or carp as a baked variation later, but it won’t taste as crispy. If you follow our recipe for fried pollack fillet, it is best to keep the delicious side dishes and lemon sauce and prepare the (frozen) fish fresh. Also, try our redfish fillet.
