Leaving fish out at room temperature is not recommended, as fish is a highly perishable food that can quickly spoil and become unsafe to eat. Bacteria can multiply rapidly at temperatures above 40°F (4°C), and leaving fish out for an extended period can lead to foodborne illnesses.
In general, it is best to avoid leaving fish out of refrigeration for more than two hours. If the room temperature is above 90°F (32°C), the safe time limit is reduced to just one hour. These time frames are essential to minimize the risk of food poisoning and ensure food safety.
If you have cooked fish and want to serve it at a later time, it should be promptly refrigerated within the two-hour window to keep it safe for consumption. For raw fish, it's even more critical to maintain proper refrigeration until it's cooked.
When handling fish, always prioritize food safety by following proper storage and cooking guidelines to prevent any potential health risks.