Safe to eat fish frozen for 2 years?

Here's why:

* Quality Degradation: Over time, frozen fish can experience a decline in quality, leading to:

* Texture Changes: The texture can become mushy, crumbly, or dry.

* Flavor Loss: The fish might lose its natural flavor and develop an off-flavor.

* Nutrient Loss: Some vitamins and minerals can degrade over time.

* Safety Concerns: While freezing can slow down bacterial growth, it doesn't stop it completely. After 2 years, there's a higher risk of:

* Bacteria Growth: The fish may harbor harmful bacteria that could cause food poisoning.

* Freezer Burn: Ice crystals can form on the surface of the fish, leading to dryness and an unpleasant taste.

However, it's important to note that:

* Proper Freezing Practices: If the fish was properly frozen at a low temperature (-18°C or 0°F) and stored in a sealed, airtight container, it might still be safe to eat.

* Visual Inspection: Before consuming, inspect the fish for any signs of spoilage, such as a strong odor, slimy texture, or discoloration.

The best practice is to follow recommended storage guidelines:

* Fresh Fish: Freeze within 1-2 days of purchase.

* Frozen Fish: Store in the freezer at -18°C (0°F) for up to 3-6 months.

If you're unsure about the safety of your fish, it's best to err on the side of caution and discard it.