How Can You Tell If Salmon Is Spoiled?

Home cooks love salmon because it’s tasty and full of healthy fatty acids. It’s also great for your heart and can be used in a lot of different ways. In this article, well provide you with the knowledge to identify telltale signs when salmon is bad. We’ve got you covered with these 9 signs that will help you be sure that your salmon is past its prime: slimy textures and strange smells

This was based on a site-wide favorite recipe for grilled cedar-planked salmon, and it goes well with this tasty side dish. [feast_advanced_jump_to].

You can find salmon in almost every grocery store. One important thing to remember is that fresh salmon goes bad quickly if it is not stored properly or eaten within the right amount of time. To stay healthy and avoid getting sick from eating salmon, you need to know how to handle this type of fish properly and how to tell when it’s going bad.

Following is a list of 9 signs to look for to know if salmon is bad.

When you buy salmon or are about to cook it, the first thing you should do is look at the packaging to see when the “sell-by” date is. The sell-by date isn’t always a sign that salmon has gone bad, but it does give you an idea of how long it will stay fresh. To err on the safe side, always consume your salmon fillet or whole salmon before the use-by date.

Salmon is one of the most popular and nutritious fish available Rich in protein, omega-3 fatty acids and various vitamins and minerals, salmon can be a healthy and tasty addition to any diet. However, like any perishable food, salmon is prone to spoilage if not stored and handled properly Eating spoiled salmon can cause illness, so it’s important to know how to determine if your salmon has gone bad.

I get this question a lot because I love cooking at home and salmon. In this article, I’ll show you how to tell if your raw or cooked salmon has gone bad, so you can enjoy salmon without worry.

Signs That Raw Salmon Has Spoiled

Here are some things to look for when determining if raw salmon fillets or steaks have gone bad

Strong fishy or ammonia-like smell – Fresh salmon should not have a very noticeable smell If it smells overly fishy, rancid, or like ammonia, it has likely spoiled
Slimy texture – Salmon flesh should feel firm and spring back when pressed gently. If it feels overly slimy or mushy, it’s best to discard it.
Discoloration – Fresh raw salmon ranges in color from deep red to pink/orange. Gray, brown or yellow discoloration is a sign of spoilage.
Dull or faded appearance – Salmon fillets and steaks should look glossy, moist and vibrant. Dull or faded areas indicate spoilage.
Dry, tacky surface – The surface should look moist. If parts of the salmon feel overly dry or tacky, it’s spoiled.
Dark or milky blood lines – The blood lines along the salmon’s lateral line should be bright red. Dark, brownish or milky blood lines signify the salmon is bad.
Packaging damage: If vacuum-sealed salmon packaging is torn or leaks, bacteria can grow and make the fish go bad. Discard it.

When in doubt, remember the old adage: “When fish smells bad or has a bad texture, throw it out!” Trust your senses.

Signs Cooked Salmon Has Gone Bad

It can be trickier to determine if cooked salmon has spoiled. Here are some signs to look for:

Off odors – Cooked salmon that smells unpleasant, sulfurous, or very fishy has likely gone bad.
Mold growth – If you notice fuzzy mold growing on cooked salmon, do not eat it! Mold often means bacteria has also proliferated.
Unusual physical changes – If the color, texture or shape seems excessively changed from when you first cooked it, it’s safer to toss it out.
Questionable age or storage – Salmon leftovers should be discarded after 3-4 days in the fridge. If cooked salmon is older than that or was left out too long, it’s best not to chance it.

As a general guideline, if any cooked salmon seems questionable, it’s better to just throw it away. Salmonella and Listeria bacteria that can grow in spoiled fish are no joke. If in doubt, throw it out!

Tips To Keep Salmon Fresh Longer

Follow these tips for safely storing salmon and extending its shelf life:

Buy fresh, sushi-grade salmon from a trusted fish market or grocer. Look for firmness, sheen and vibrant color.
Keep raw salmon chilled at all times, below 40°F. Use an insulated cooler bag if transporting it.
Store salmon in the coldest part of the refrigerator, away from produce which emits ethylene gas that shortens shelf life.
Place salmon on a plate or in a container to prevent leakage and cross-contamination with other foods.
Wrap tightly in plastic wrap or foil to prevent oxidation. Re-wrap after opening.
Don’t wash or rinse salmon until ready to use. This removes its protective slime layer.
Cook or freeze salmon within 2 days of purchasing for maximum freshness and shelf life.
Wrap leftovers tightly and refrigerate cooked salmon within 2 hours of cooking. Use within 3-4 days.
When reheating, check that cooked salmon reaches 165°F internally to destroy any bacteria that may have multiplied. Discard if smell or texture seems off.

With proper handling and storage, fresh salmon can last about 2 days in the fridge, and cooked leftovers can keep for 3-4 days. If you notice any questionable signs, it’s best not to risk eating spoiled salmon. Follow your senses, adhere to food safety guidelines, and enjoy your salmon while it’s fresh! Letting that fish sit and spoil is a waste of a delicious, healthy protein.

how can you tell if salmon is spoiled

Assess the Smell

Good salmon has a mild scent – fresh and reminiscent of the ocean. A strong fishy smell or an ammonia-like smell is a dead giveaway that the salmon is bad. This fishy odor is caused by bacterial growth and the breakdown of fatty acids, indicating food spoilage.

Touch the Fish

Touching the fish is another way to ascertain its freshness. Fresh salmon should be somewhat springy to the touch. If it leaves an imprint or feels mushy, its likely past its prime.

Improper storage often contributes to the fast spoilage of salmon. Salmon should never be left out at room temperature for more than two hours. This can speed up the growth of bacteria that can make food go bad. Fresh salmon should be kept in the fridge for one to two days in an airtight container or resealable plastic bag. Cooked salmon can be kept for three to four days. If you’re not going to use the salmon right away, put it in the freezer in a freezer-safe bag or wrapped in aluminum foil or plastic wrap. This is the best way to extend the shelf life of salmon without sacrificing its quality. Remember, frozen salmon can also go bad, so always look for signs of freezer burn.

Good vs bad quality salmon

FAQ

What does bad salmon smell like?

What happens if I eat bad salmon?

Scombroid food poisoning, also known as simply scombroid, is a foodborne illness that typically results from eating spoiled fish. Symptoms may include flushed skin, sweating, headache, itchiness, blurred vision, abdominal cramps and diarrhea.

How long can salmon last in the fridge?

Salmon can be kept for up to two days in the refrigerator. Remove the salmon from its wrappings, rinse thoroughly with cold water and pat dry with a paper towel. Wrap the fish tightly in a layer of plastic wrap, followed by another layer of aluminum foil.

How do you know if a salmon filet is spoiled?

If not, your filet may be spoiled. Salmon that’s gone bad will often feel almost like it’s about to fall apart, or sometimes mushy. Other things to watch for when examining your fish by touch are slimy or sticky residues, both indicators of spoilage. Smell is often a dead giveaway for spoiled salmon. Fresh salmon should have little to no smell.

What are the side effects of eating Salmon?

For individuals who enjoy fish and do not have a fish allergy, salmon is a high-quality, nutrient-rich food to include in your diet. Unless an individual has a fish allergy, the side effects from eating salmon would primarily be positive for heart and brain health for instance. It is possible that farmed salmon contains higher amounts of contaminants like PCBs compared to wild salmon and that eating it regularly may contribute to an accumulation of toxins. However, very large amounts of contaminated farmed salmon would have to be consumed and many salmon farms are finding sustainable practices that considerably reduce contaminants. The benefits of eating salmon in most cases outweighs the risks. The USDA agrees that eating 4 ounces of wild or farmed salmon twice a week is safe and can give you the nutritional benefits of omega-3 fatty acids for heart and brain health.

What does spoiled salmon look like?

A spoiled salmon fillet looks dull and has a gray tint to it compared to the bright pink of good salmon. Bad fish could also have dark spots, mold, or discoloration. Plus, bad salmon sometimes has a milky, slimy residue on it, which is a pretty clear indication you should not cook and consume it. Good, high-quality fresh fish should be shiny.

How do you know if salmon is bad?

The flesh should be free from any discoloration or darkening. Fresh salmon has a bright pink or slightly orange color. Paleness is a sign of salmon that’s gone bad. Clear, distinct white lines are also a sign of freshness. These lines are called albumin (they’re coagulated proteins) and are safe to eat.