Raw fish is highly perishable and should not be left at room temperature for an extended period. Bacterial growth on fish can occur rapidly in the temperature danger zone, which is between 40°F (4°C) and 140°F (60°C). To ensure food safety, it is generally recommended to refrigerate raw fish or seafood as soon as possible. Leaving it out at room temperature for more than two hours can increase the risk of bacterial contamination and foodborne illnesses.
If the ambient temperature is above 90°F (32°C), the time limit for leaving raw fish out at room temperature decreases to one hour. It's important to note that these time limits are general guidelines, and if the fish has been exposed to higher temperatures or unsanitary conditions, it is better to err on the side of caution and discard it. Proper storage and handling of raw fish help minimize the risk of foodborne illnesses and ensure its quality and freshness.