As a food safety expert, I always emphasize the importance of proper food handling and preparation to prevent foodborne illnesses. When it comes to reheating fish, it's a common question with some nuances.

Firstly, it's important to understand that fish, like any other food, can carry harmful bacteria. When you cook fish, you kill most of these bacteria. However, if you refrigerate or freeze the fish and then reheat it, there is a risk that the bacteria can grow again, especially if the fish is not properly reheated to a high enough temperature.

The general rule for reheating any food, including fish, is that you should only reheat it once. After that, the risk of bacterial growth increases significantly. If you've already reheated the fish once and then cooled it down, it's not safe to reheat it again for a second time. This is because the cooling process can allow bacteria to multiply, and reheating may not be sufficient to kill them all, especially if the temperature does not reach 165°F (74°C) throughout the fish.

If you've never reheated the fish after its initial cooking, it's usually safe to reheat it once, provided you do so properly. Here's how you should do it:

1. Reheat the fish to a minimum internal temperature of 165°F (74°C) to ensure that any bacteria are destroyed.
2. Use a food thermometer to check the temperature.
3. Reheat the fish quickly and evenly, preferably in an oven or a microwave that can heat the food through without overcooking the exterior.

In conclusion, you should avoid reheating fish twice. If you've already reheated it once, it's best to discard any leftovers rather than risk foodborne illness.

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Don't reheat leftovers more than once. ... Equally, don't refreeze leftovers. The reason the NHS recommend this is because the more times you cool and reheat food, the higher the risk of food poisoning. Bacteria can multiply when cooled too slowly or reheated insufficiently.read more >>