- Why: Cooked fish can easily become dry and rubbery when reheated, and its delicate fats can oxidize, leading to off-flavors. More critically, seafood is highly perishable and prone to bacterial growth if not handled and cooled properly.
- Best Practice: It’s often best to enjoy cooked fish cold in salads or wraps rather than reheating. If reheating, do so gently (e.g., microwave on low, or a brief oven warm-up) and ensure it reaches a safe internal temperature without overcooking.
