Sardines, tuna, mackerel, smoked salmon, and smoked trout are all commercially sterile, meaning they have been heat-processed and sealed to be shelf-stable at room temperature. Anchovies are different. Because anchovies are salt-cured rather than fully sterilized through retorting, refrigeration can preserve their flavor and texture. If you have ever wondered whether anchovies need to be refrigerated or how long canned fish lasts, here is everything you need to know.

Does Tinned Fish Need to Be Refrigerated?

In short, most canned fish, like tuna, sardines, and smoked salmon, do not need to be refrigerated until the package is opened.  Anchovies are preserved using a different process that continues even after packaging. Though anchovies are technically safe to keep in the pantry, refrigeration better preserves the fish's flavor and texture as it matures. 

Why Most Tinned Fish Keep for Years

One of the reasons tinned fish is such a pantry staple is its impressive shelf life. Products like sardines, tuna, mackerel, smoked salmon, and smoked trout go through a process called retorting. During this process, sealed tins are heated to temperatures high enough to eliminate microorganisms that could cause spoilage. The result is a commercially sterile product that remains shelf-stable for years when stored properly. 

This is why most unopened tinned fish can sit safely in your pantry without refrigeration. The combination of sealed packaging and heat sterilization creates an environment where the contents remain stable until the tin is opened.

Anchovies: The Exception to the Rule

Anchovies follow a completely different preservation process. Rather than being fully cooked and sterilized in the tin, anchovies are cured in salt for months before being packed in oil. In many cases, the curing process can last six to eight months, sometimes even longer. The salt and oil preserve the fish, making it safe and delicious, but the fish is not commercially sterile in the same way as sardines or tuna.

The curing process continues slowly even after packaging. Their texture, flavor, and overall condition are influenced by how they are stored long after they leave the production facility. Refrigeration keeps the curing process under control, slowing it so that the fish inside the tin remains relatively unchanged from when it left the production facility. However, a package of anchovies stored in the pantry at 75 degrees for a year may continue to cure, ultimately degrading the texture to a mushy state.

Tinned Fish Storage by Species

All of these products are commercially sterile and shelf-stable before opening. However, after opening a package of tinned fish, refrigeration is essential to prevent bacterial growth. Transfer any leftovers into a new container and store for 2-3 days (or 1-2 weeks for anchovies).

If you want a quick reference guide, here is the easiest way to think about storage.

Sardines

Store unopened tins in the pantry at room temperature. After opening, transfer leftovers to a covered container, refrigerate, and enjoy within 2 to 3 days.

Tuna

Store unopened tins in the pantry. After opening, refrigerate leftovers and use within 2 to 3 days.

Mackerel

Store unopened tins in a cool pantry. Once opened, refrigerate and use within 2 to 3 days.

Smoked Salmon and Smoked Trout

After opening, refrigerate and enjoy within 2 to 3 days for the best quality.

Anchovies

Store unopened anchovies in the refrigerator whenever possible. After opening, keep refrigerated, ideally submerged in oil, and use within 1 to 2 weeks.

After opening a package of tinned fish, refrigeration is essential to prevent bacterial growth. Transfer any leftovers into a new container and store for 2-3 days (or 1-2 weeks for anchovies).

When in Doubt: Cool, Dark, Sealed

When in doubt, remember the simplest rule: keep unopened tinned fish cool, dark, and sealed. 

For tips on preparing anchovies and other delicious tinned fish, check out the Fishwife Recipe Library or browse the Fishwife tinned fish collection.