What Seafood Can Be Reheated Safely and Deliciously?

According to food safety experts, it's perfectly safe to reheat seafood, provided it was stored correctly and the right method is used. Understanding what seafood can be reheated safely is crucial for enjoying leftovers without compromising on taste or risking foodborne illness.

Quick Summary

This guide outlines the best types of seafood for reheating and details optimal methods, including the oven, stovetop, and air fryer, to preserve flavor and texture. It also covers important food safety considerations, like proper storage and achieving a safe internal temperature.

Key Points

• Thicker Cuts Reheat Best: Thicker fish fillets like salmon and tuna, along with large shellfish such as crab and lobster, retain moisture better when reheated.

• Avoid the Microwave: The microwave's intense, uneven heat dries out seafood, ruins its texture, and can cause an unpleasant smell. Use an oven or stovetop instead.

• Use Low, Gentle Heat: Slow and gentle heat is the key to preserving the flavor and delicate texture of reheated seafood.

• Air Fryer for Crispy Seafood: An air fryer is the ideal tool for reheating fried fish and shellfish, restoring their crispiness effectively.

• Stews Reheat Exceptionally Well: Dishes where seafood is submerged in a sauce, like curries or cioppino, are perfect for reheating on the stovetop.

• Prioritize Food Safety: Ensure cooked seafood is refrigerated within two hours and reheated only once to an internal temperature of 145°F (63°C).

Reheating Seafood: Understanding the Basics

Reheating seafood can be a delicious and convenient way to enjoy leftovers, but it requires a delicate touch. The key to success lies in understanding that not all seafood is created equal when it comes to a second round of heat. Overheating can quickly turn delicate fish fillets and shellfish rubbery and dry, while using a low, gentle heat helps retain moisture and flavor. Proper storage is also essential. Always refrigerate cooked seafood in an airtight container within two hours of cooking and aim to reheat it within three to four days. Always reheat leftovers to a safe internal temperature of at least 145°F (63°C) to ensure any bacteria growth is eliminated.

The Best Seafood to Reheat

Certain types of seafood are more forgiving when it comes to reheating. Thicker, heartier cuts of fish and shellfish tend to fare better, as they are less prone to drying out. For instance, a thick salmon or tuna steak will hold up much better than a thin, delicate sole fillet.

• Thick-cut Fish: Species like salmon, swordfish, and tuna are excellent candidates. Their higher fat content helps them stay moist and flavorful. Reheating them gently in the oven is the best approach.
• Shellfish: Larger shellfish such as crab legs and lobster can be reheated successfully. Steaming or gentle oven heating prevents the meat from becoming tough. Shrimp also reheats well on the stovetop with a little butter or broth, as long as it's not overcooked.
• Seafood Stews and Curries: Because the seafood is already submerged in a sauce, dishes like cioppino, gumbo, or curries are perfect for reheating. The sauce protects the seafood from direct heat, keeping it moist and tender.
• Fried Seafood: For crispy fried fish or shrimp, an air fryer or oven is your best friend. A microwave will make the coating soggy. Using a wire rack in the oven can help circulate hot air and restore crispiness.

Seafood That is Difficult to Reheat

Some seafood should be avoided or approached with extreme caution when reheating, as the results are often disappointing.

• Thin Fish Fillets: Delicate fish like tilapia, flounder, or trout become extremely dry and tough when reheated due to their low fat content. These are best enjoyed fresh or repurposed into a cold dish like a seafood salad.
• Leftover Steamed Mussels or Clams: These can become very rubbery and unappealing upon reheating. Using them in a chilled seafood salad is a better option than re-heating.
• Microwaved Seafood: Microwaves are the enemy of good reheated seafood. The intense, uneven heat quickly dries out fish and shellfish, often leading to a rubbery texture and a strong, unpleasant smell.

Best Methods for Reheating Seafood

Choosing the right technique is the most important part of reheating seafood. Slow and gentle heat is the universal rule for success. Here are the most effective methods:

The Oven Method

This is the safest and most reliable way to reheat most types of seafood, particularly larger fillets or shellfish. The low, consistent temperature ensures even heating without scorching the outside.

Steps:

1. Preheat your oven to a low temperature, between 275°F and 350°F.
2. Place the seafood in an oven-safe dish with a small amount of liquid (water, broth, or melted butter) to add moisture.
3. Cover the dish loosely with foil to trap steam, which helps keep the seafood from drying out.
4. Reheat for 10–15 minutes, or until the internal temperature reaches 145°F.

The Stovetop Method

Ideal for seafood in sauces, stews, or for a quick reheat of shrimp. It offers good control over the heat level.

Steps:

1. Use a non-stick skillet or saucepan and add a small amount of oil or butter over medium-low heat.
2. Add the seafood and stir gently to heat through. If reheating shrimp, this might only take a minute or two.
3. Covering the pan with a lid can help retain moisture.

The Air Fryer Method

For breaded or fried seafood, an air fryer is the best choice for restoring crispiness without adding extra oil.

Steps:

1. Preheat the air fryer to 350°F (175°C).
2. Place the seafood in a single layer in the basket, ensuring it isn't overcrowded.
3. Heat for 5–8 minutes, flipping halfway through, until warmed and crispy.

Comparison Table: Reheating Methods for Seafood

Seafood Type	Best Reheating Method(s)	Reheating Temperature	Estimated Time	Pros	Cons
Thick Fish Fillets (Salmon, Tuna)	Oven, Stovetop	275-350°F (Oven), Medium-Low (Stovetop)	10-15 minutes (Oven), 3-5 minutes (Stovetop)	Retains moisture, gentle heating	Longer reheating time (Oven)
Shellfish (Crab, Lobster)	Oven, Steamer	275-350°F (Oven), Steaming	10-15 minutes (Oven), 4-6 minutes (Steamer)	Preserves tender texture	Can become rubbery if overcooked
Shrimp	Stovetop	Medium-Low	2-3 minutes	Fast, preserves tenderness	Very easy to overcook and turn rubbery
Fried Seafood (Fish, Shrimp)	Air Fryer, Oven	350°F (Air Fryer), 350-375°F (Oven)	5-8 minutes (Air Fryer), 15 minutes (Oven)	Restores crispiness effectively	Microwaves will make it soggy
Seafood Stews & Curries	Stovetop	Medium	5-10 minutes	Retains moisture and flavor	Requires monitoring to avoid scorching

Food Safety and Handling

Beyond the heating method, food safety is paramount when dealing with seafood leftovers. Cooked seafood should be refrigerated promptly and consumed within a few days. If left at room temperature for more than two hours, it should be discarded. Do not reheat the same portion of seafood more than once, as this increases the risk of bacterial growth. Additionally, if your seafood has a strong, pungent, or sour smell, it is best to err on the side of caution and throw it out. The potent "fishy" smell that can occur during reheating is a result of fatty acid oxidation and is more pronounced in fattier fish like salmon and mackerel. While not always a sign of spoilage, it can be unpleasant and is another reason why low, slow heating is preferable. For more detailed information on food safety, consult resources like the FDA's food safety guidelines.

Conclusion

Reheating seafood is not a culinary taboo, but a technique that requires care and the right approach. By focusing on low, gentle heat and avoiding the microwave, you can successfully revive leftover thick-cut fish, shellfish, and saucy dishes like stews. Proper storage is the first line of defense, followed by choosing the best reheating method for the type of seafood you have. For fried items, an air fryer or oven is the key to crispiness, while thicker fillets benefit from the gentle, even heat of the oven. Armed with this knowledge, you can transform your leftovers into another delicious meal without sacrificing taste or texture. Remember to always prioritize food safety by storing correctly and reheating thoroughly to 145°F (63°C).

Frequently Asked Questions

Can you reheat seafood in the microwave?

While technically possible, reheating seafood in the microwave is not recommended. It often leads to a rubbery texture, an unpleasant smell, and uneven heating.

What is the best way to reheat fish fillets?

The best way to reheat thick fish fillets, like salmon or cod, is in the oven. Use a low temperature (around 275-350°F), add a splash of water or broth, and cover loosely with foil to keep it moist.

How do you reheat leftover shrimp without it turning rubbery?

To reheat shrimp, use a stovetop pan with a little butter or oil over medium-low heat. Heat very briefly, just until warmed through, to avoid overcooking and turning it rubbery.

Is it safe to reheat cooked seafood?

Yes, it is safe to reheat cooked seafood as long as it was stored properly (refrigerated within two hours) and is reheated thoroughly to an internal temperature of 145°F (63°C).

Can I reheat fried fish or shrimp?

Yes, for best results, reheat fried seafood in an air fryer or oven to restore its crispy coating. An air fryer at 350°F for 5-8 minutes works perfectly.

How many times can you reheat seafood?

You should only reheat seafood once. Repeated reheating increases the risk of bacterial growth and degrades the quality of the food.

What kind of seafood should you not reheat?

Avoid reheating thin, delicate fish fillets like sole or tilapia, as they dry out very easily. Steamed mussels and clams are also best not reheated, and should be repurposed cold instead.