The Best Temperature For Reheating Fish Without Drying It Out

If you are one of those careful shoppers, you know the importance of fresh fish. You will head for your local fishmonger for the freshest catch and check if the fish's eyes are clear, look for redness inside the gills, and for shiny, moist skin (via Nestle). 

This juicy meat can inspire several dishes — from the fish and chips that evoke the smells and sight of the ocean to fusion food like beer-battered fish tacos. You are possibly never going to run out of ideas for different ways to cook fish. Chances are that your momentous inspiration may prompt you to cook a lot. Consequently, some of it is going to remain.

Now, reheating that cooked fish is a tricky business. According to Wholey, people erroneously (and very commonly) cook fish at a high temperature, consequently draining its moisture. Moreover, simply shoving the fish inside the microwave will snatch away its tenderness due to high heat.

Since you want to relive your culinary marvels, let us educate you about the appropriate temperature for reheating fish.

The temperature to reheat will vary depending on the cooking method you used for the fish. Mascha Davis, author of "Eat Your Vitamins" and founder of Nomadista Nutrition has said that baked or sauteed fish should be reheated in a rimmed pan in a warm oven at about 275 degrees Fahrenheit, according to Livestrong. The dish should not be left inside for more than 15 minutes so that the internal temperature does not surpass 130 degrees Fahrenheit. 

It is also recommended that you cover the fish loosely with a foil (via Wholey). This way, the moisture won't slip away from the fish's core. Fried fish can be reheated in the oven with a little oil, says Livestrong. The drill is similar — bake the fish inside for no more than 15 minutes. However, set the temperature to 350 degrees Fahrenheit for an extra crispy exterior.

Storage of fish can also play a huge part in its reheating. It is recommended that you keep them in an air-tight container for no more than four days. Note that over-freezing will change the texture of the fish, but thicker cuts can lock in more moisture.

It is also prudent to note that reheating may result in a strong fishy smell — it is natural as it results from oxidation. However, if the odor is very foul, know that your fish has gone bad and immediately head for the trash.