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How long can you keep fresh fish in the fridge before it goes bad?
Fresh fish can typically be kept in the fridge for 1-2 days before it goes bad. It is important to store it properly and check for any signs of spoilage before consuming.
How long can I keep fresh fish in the fridge before it goes bad?
Fresh fish can typically be kept in the fridge for 1-2 days before it goes bad. It is important to store it properly in the coldest part of the fridge and to use your senses to check for any signs of spoilage before consuming.
How long can you keep dough in the fridge before it goes bad?
Dough can typically be kept in the fridge for 1-3 days before it goes bad.
How long can you keep pasta in the fridge before it goes bad?
Cooked pasta can be stored in the fridge for 3-5 days before it goes bad.
How long can you keep marinated chicken in the fridge before it goes bad?
Marinated chicken can be kept in the fridge for up to 2 days before it goes bad.
How long can you keep pizza dough in the fridge before it goes bad?
Pizza dough can typically be kept in the fridge for 1-2 days before it goes bad.
How long can you keep tuna salad in the fridge before it goes bad?
Tuna salad can be kept in the fridge for up to 3-5 days before it goes bad.
How long can you keep broccoli in the fridge before it goes bad?
Broccoli can typically be kept in the fridge for about 5-7 days before it starts to go bad.
How long can you keep bread in the fridge before it goes bad?
Bread can typically be kept in the fridge for up to about a week before it starts to go bad and lose its freshness.
How long can you keep cooked pasta in the fridge before it goes bad?
Cooked pasta can be safely stored in the fridge for 3-5 days before it may start to go bad.
How long can you safely keep fish in the refrigerator before it goes bad?
Fish can be safely kept in the refrigerator for 1-2 days before it goes bad.
How long can you keep tuna fish in the refrigerator before it goes bad?
Tuna fish can be kept in the refrigerator for up to 3-4 days before it goes bad.
