Can you reheat fish?

FISH is a versatile and nutritious meal that’s quick to prepare and enjoy.

But if you’ve got leftovers, you might wonder how to reheat them without sacrificing flavour or safety.

1

Can you reheat fish?

The answer is yes, you can reheat fish.

If you want to, you can also just bring your fish out from the fridge and let it set to room temperature.

You can simply eat it this way without having to reheat.

Some prefer this method because fish can easily be overcooked, even while reheating, and lose its good taste.

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Additionally, reheating fish in the microwave can release its fatty acids, which may cause a strong odour in your kitchen or cooking area.

To avoid filling your kitchen or office with the strong odour during lunch hours, we recommend letting the fish adjust to room temperature instead of reheating it.

Alternatively, you could place the fish on top of a warm surface like an oven, allowing it to gradually absorb heat so you can still enjoy it as a warm, fresh meal.

Thick fish slices can be reheated if desired, but it's recommended to avoid reheating thin slices.

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Instead, you can enjoy them cold in dishes like salads.

What is the best way to reheat fish?

If you're at home and are in the mood to take the time to reheat fish, we have a solution for you too.

Remember, only thick slices of fish should be reheated, such as salmon or swordfish.

Simply put them in a dish covered with a baking sheet and cover the top of the dish with foil.

This helps the fish not to dry out.

Heat the fish for about 15 minutes in a 275-degree oven and make sure to keep an eye on it so that it does not burn or overcook.

How many times can you reheat fish?

You can only reheat fish once.

If you stored the fish and let it set to room temperature, then only do this once too.

If you store the fish again, it can grow bacteria which may give you food poisoning.

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Be very careful with seafood and how long you store it for, too.

It's best to eat stored fish leftovers within a day, as fish can spoil quickly.