Yes, as long as it thawed in the fridge. The USDA says food thawed in the refrigerator can be refrozen safely, raw or cooked, although it loses some quality. Never refreeze fish that thawed on the counter, in warm water, or that sat out for more than 2 hours.
The rules at a glance
| Your fish | Can you refreeze it? |
|---|---|
| Raw, thawed in the fridge | Yes, within 1 to 2 days of thawing. Texture will be softer |
| Raw, thawed in cold water or the microwave | No. Cook it first, then you can freeze the cooked fish |
| Previously frozen raw fish, now cooked | Yes. Freeze the cooked leftovers within 3 to 4 days |
| Cooked fish, thawed in the fridge | Yes, the unused portion |
| Any fish left out more than 2 hours (1 hour above 90°F) | No. Throw it away |
Why refrozen fish gets mushy
Each freeze forms ice crystals that damage the flesh. When they melt, moisture leaks out, so twice-frozen fish is softer and drier, especially delicate fish like cod, sole and flounder. Firm, oily fish like salmon and tuna cope a bit better.
Tip: the best texture comes from cooking the thawed fish, then freezing the cooked dish: fish pie, soup, curry or fishcakes.
How to refreeze it well
- Pat it dry, then wrap it tightly in plastic wrap and a freezer bag, with as little air as possible.
- Label it “refrozen” with the date.
- Use it within a couple of months, and cook it in a dish where texture matters less.
Fish bought “previously frozen”
Much of the fish sold at fish counters has already been frozen. The USDA says you can refreeze previously frozen fish bought at a store if it has been handled properly. Ask at the counter if you’re not sure.
Source: USDA Food Safety and Inspection Service, Freezing and Food Safety (refreezing section).