Fillets will last fresh and refrigerated for 2 days and 2-3 months frozen. Cooked fish will last 3 to 4 days refrigerated and 4 to 6 months frozen.
Thawing: The best way to thaw your fish is to leave it in the refrigerator overnight, or at least 8-10 hours. Vacuum packages can lose their seals in transit, this is normal, in those cases use these packs first. Simply remove the fish from the packaging and place on a plate with plastic wrap over it and leave in the refrigerator overnight.
For quicker thawing, place the vacuum sealed pouch in a bowl of cool water for 30-46 minutes. Do not use warm water, as it can cause the seafood to lose flavor and texture.