Saving the oil you used to fry fish is cost-effective and possible if the oil is still in good condition, which you can gauge through its color, taste, and odor.

However, you have to determine if your oil is fit to be saved. See if it has become clouded, foamy, or drastically different in consistency and smell.

If it's salvageable, let it cool down, and strain it with a cheesecloth, coffee filter, or fine mesh strainer to separate leftover particles that may have come off your fish.

Refining your oil will prevent a fishy or oceanic taste, and you can catch the clean oil in an airtight container, such as the original packaging or a glass jar.

Because this oil was used for a rather strong, dominant food like fish, it's best to label it so you know to use it for similar dishes in the future.