Can You Eat Vacuum-Packed Salmon After the Use By Date?

Vacuum-packed salmon can last a surprisingly long time thanks to the oxygen-free environment inside the packaging. But can you still safely eat it after the printed use by date has passed? Let’s take a closer look at how to tell if vacuum-packed salmon has gone bad and examine how long it actually lasts.

Overview of Vacuum-Packed Salmon

Vacuum sealing is a popular method of packaging perishable foods like fish The process involves placing the food in a special plastic pouch, then removing the air inside to form a tight seal This lack of oxygen inhibits bacterial growth and oxidation reactions that cause spoilage.

Salmon fillets are commonly vacuum-packed by commercial processors or at home with a vacuum sealer device The airtight packaging keeps the salmon fresher longer than traditional store wraps. It also prevents freezer burn if freezing salmon

When shopping, you may see vacuum-packed salmon with a printed use by or sell by date on the package. This date is meant as a general guideline for peak quality, but not an exact expiration date.

So can you still safely eat the salmon after this date has passed? Let’s look at the shelf life details,

Shelf Life of Properly Stored Vacuum-Packed Salmon

How long does vacuum-packed salmon last after being opened? With proper storage, it can stay fresh well beyond the use by date.

Here are some general guidelines for refrigerator and freezer storage:

• Unopened and kept in the fridge at all times; use within 2 weeks of the printed date, or no more than 3–4 weeks total.

• Opened, stored in fridge – use within 3-5 days. Keep the remaining salmon in the original packaging if possible.

• Frozen, unopened in freezer – consume within 2-3 months for best quality.

• Frozen, opened – use within 1-2 months. Re-seal or repackage leftovers.

So you can see, the use by date is quite conservative. Vacuum sealing enables much longer storage than typical raw salmon.

Of course, these shelf lives depend on proper, uninterrupted refrigeration or freezing. Higher temperatures will shorten the duration vacuum-packed salmon stays fresh.

How to Tell If Vacuum-Packed Salmon Is Bad

Because vacuum sealing extends shelf life so well, you can’t rely on the date alone to determine if the salmon has spoiled. Here are some ways to check:

• Look – The salmon should be bright, glossy, and firm. Discoloration, excessive moisture, bad odors, or mushiness are signs of spoilage.

• Smell – Fresh salmon has a mild, ocean-like scent. Rancid, fishy, or sour odors indicate the salmon has gone bad.

• Texture – Press the salmon with your finger. Good fish is smooth and springs back. Bad salmon feels slimy and leaves an indent.

• Color – The flesh should be vibrant pink to orange-red when fresh. Grey, brown, or yellow hues are a bad sign.

• Sliminess – Salmon secretes a slippery protein when decomposing. If it feels overly slimy, don’t eat it.

Your nose and eyes are the best tools for checking any vacuum-packed proteins like salmon, meat, or poultry for freshness. When in doubt, throw it out.

Safety Risks of Spoiled Salmon

Eating spoiled vacuum-packed salmon can potentially cause food poisoning. Here are some of the risks:

• Salmonella – Raw seafood may harbor this bacteria that causes vomiting, fever, and diarrhea. It only takes a small number of cells to make you sick.

• Listeria – This dangerous pathogen can grow even in cold temps like the fridge. Listeria causes flu-like illness and is especially harmful to pregnant women.

• Scromboid Poisoning – Fish in the Scombridae family, including salmon, contain high levels of histidine. As the fish decomposes, histidine converts to toxic levels of histamine that cause allergy-like symptoms when ingested.

• General Decomposition – Spoiled fish tissues often contain byproducts like cadaverine, putrescine, and other toxic compounds produced by microbes. Consuming these can lead to nausea, cramps, or vomiting.

So why risk getting sick? If your vacuum-packed salmon smells bad or looks off, don’t chance it – play it safe and throw it away.

Tips for Maximizing Vacuum-Packed Salmon Freshness

To get the most mileage from your vacuum-packed salmon, follow these tips:

• Store unopened packages on the bottom shelf of the fridge, where temps are coldest.

• Minimize openings to maintain the airtight environment inside. Re-seal or replace air removed after opening.

• Check the package seal integrity before use. Look for detachment, tears, holes, or loss of vacuum suction that allows air entry.

• Rinse the salmon under cold water before use to remove excess liquid and bloodline discoloration from contact with the plastic. Pat dry.

• Portion package contents into smaller vacuum pouches or airtight containers for longer freezer storage life. Don’t keep repeatedly opening a large package.

• Follow the “First-In, First-Out” system – use oldest packages before newer ones. Rotate stock.

• Trust your senses – immediately discard any vacuum-packed salmon that smells or looks questionable. Don’t risk getting sick.

What If Freezer Burn Occurs?

Freezer burn is another potential issue you may encounter with frozen vacuum-packed salmon. It appears as dry, icy patches on the fish and stems from sublimation moisture loss during freezing.

Mild freezer burn generally won’t make the salmon unsafe, but it negatively impacts taste and texture. Severe freezer burn that forms thick ice crystals or funky odors is riskier to eat.

You can salvage vacuum-packed salmon with moderate freezer burn by using it in cooked dishes like salmon patties, chowders, or casseroles where off-flavors will be masked. Or carefully trim away the damaged portions before use.

For best results though, prevent freezer burn by sealing salmon properly, minimizing openings, and not exceeding recommended storage times.

Can Thawed, Refrozen Salmon Be Eaten Safely?

Another common question is whether thawed vacuum-packed salmon can be safely refrozen if you don’t use it all. Here are some guidelines:

• Raw salmon that was thawed in the fridge can be refrozen once, but its quality will decline after refreezing. Use within 2 months.

• Salmon thawed at room temperature for over 2 hours should be cooked before refreezing for best safety. Discard if left out too long.

• Previously frozen salmon that was prepared/cooked can be refrozen directly. Make sure to cool it quickly first.

• Refrigerate cooked leftovers if not freezing. Use within 3-4 days and don’t refreeze more than once.

In general, try to thaw only what you’ll use to avoid needing to refreeze. But properly handled, thawed vacuum-packed salmon can be safely refrozen.

The Bottom Line

Thanks to vacuum sealing’s effectiveness at preventing spoilage, you can likely safely eat refrigerated vacuum-packed salmon for a week or two beyond the printed use by date if it has been continuously refrigerated. Look for signs of spoilage just to be safe.

For frozen vacuum-packed salmon, you may have up to 2-3 months past the date before quality starts declining. But always rely on your senses, not the calendar, to make the final call.

With proper storage, handling, and care, vacuum-packed salmon can stay fresh and usable for many extra days, weeks, or even months compared to conventional packaging. So feel confident going past that date on the package when the salmon still looks, smells, and feels fine.

But when in doubt, remember it’s better to be safe than sorry. If your vacuum-packed salmon has any funky odors, textures, or appearance, don’t take risks – toss it out and get a fresh package instead. Your health is not worth sacrificing for some saved salmon.