As a food safety expert, I can tell you that it is generally safe to reheat cooked fish, but there are important considerations to ensure safety and quality.

Firstly, it's crucial to reheat the fish properly to a minimum internal temperature of 165°F (74°C) to kill any potential bacteria that may have grown during storage. Use a food thermometer to check the temperature. If you don't have a thermometer, make sure the fish is steaming hot throughout.

Secondly, avoid reheating fish more than once as each time you reheat and cool the fish, it increases the risk of bacterial growth. If you've already reheated it once, it's best to finish it off in that sitting.

Thirdly, ensure that the fish is stored correctly in the refrigerator at a temperature below 40°F (4°C) before reheating. Fish should not be left at room temperature for more than two hours, as this can also lead to bacterial growth.

Lastly, always check for signs of spoilage before reheating. If the fish has an off smell, a slimy texture, or any other signs that it's gone bad, it's safer to discard it.

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It is true that unlike pizza, which is sometimes improved on reheating, fish is never going to be better than it was when you first cooked it. It is also true that it is very easy to ruin fish while reheating it. But sometimes you do have leftover fish. It is not easy to calibrate portions of fish.read more >>