When Is Salmon Too Dark To Eat?

Salmon is one of the most popular and nutritious types of fish. It’s rich in protein, omega-3 fatty acids and various vitamins and minerals. Anyway, salmon, like most fish, doesn’t last very long and can go bad quickly if it’s not stored right.

One of the biggest indicators that salmon has spoiled is discoloration. When fresh, salmon should have a bright pink or orange hue As it starts to go bad, it becomes darker and may develop brown or gray spots So when is salmon too dark to eat? Here are some signs that your salmon fillet or whole fish has gone past its prime.

Discolored Flesh

Fresh salmon flesh should glisten and appear moist, but not slimy. The color should be vivid pink or orange with no dull or dark spots Here are some tips for checking the color

• Fillet – The flesh should be uniformly colored. If there are any brown, gray, or black spots or areas, it means the food is going bad.

• Whole fish – Check the area between the belly flap and tail. Discoloration here indicates the salmon is past its prime.

• Along the edges – Check the sides and ends of fillets. Discoloration or drying out along the edges means the fish is old.

Salmon that is too dark or that has darkened spots should be discarded

Dull, Fading Color

When salmon is extremely fresh, it will have a bright, glistening appearance. As it starts to go bad, the color will fade to a duller, lighter pink or orange. If the vibrant hue has dulled or faded, it’s safest to throw the fish out.

White Residue

As salmon decomposes, the proteins will start to break down. This causes a white, filmy residue to appear on the flesh. If you notice any white, mucus-like material on raw salmon, do not eat it.

Gray Flesh

Gray or translucent looking salmon flesh is a sign that the fish has spoiled. This means the fish is past the point of safety and should not be consumed.

Slimy Texture

Fresh raw salmon may appear moist, but should not feel overly slimy or slippery. If you notice the flesh feels particularly slippery, toss it out.

Dry, Flaky Texture

Salmon that feels overly dry or flaky has likely been sitting too long. Fish should retain moisture when fresh. If the texture seems dried out or flaky, it has lost freshness and flavor.

Ammonia Smell

Fresh salmon should smell like the ocean, without any sour, fishy or ammonia odors. If you notice a strong, pungent fishy or ammonia-like smell, the salmon has gone bad and should not be eaten.

3-4 Days After Purchase

Salmon fillets and steaks typically stay fresh in the refrigerator for 3-4 days after purchase. If it has been longer than that, it’s best to throw it out. With whole salmon, the guts should be removed the same day as catching or purchasing. This helps preserve the fish.

Has Been Frozen

Frozen salmon that has been thawed and refrigerated is safe to eat for an additional 1-2 days. Eat or toss thawed salmon within this time frame for safety and quality.

Expired Sell-By/Use-By Date

The sell-by and use-by dates are good guidelines for freshness. If the salmon has passed this date, discard it. These times refer to salmon that has been properly stored in the fridge or freezer.

Cooked Leftovers Over 3-4 Days Old

Cooked salmon leftovers should be eaten within 3-4 days. Throw out any cooked salmon, including smoked salmon, that is older than that.

Follow Your Senses

Your senses are the best tools for determining if salmon has gone bad. If it smells, looks or feels off in any way, remember the old adage – when in doubt, throw it out. Your nose, eyes and hands can typically detect spoilage before any visible mold, slime or bacterial overgrowth.

How To Properly Store Salmon

Proper storage is key for salmon freshness and shelf life. Here are some storage guidelines:

• Keep fresh salmon very cold, at or below 40°F. The colder the better for extending freshness.

• Place salmon on ice or ice packs if fridge space is limited. This keeps it chilled.

• Rinse fillets and pat dry with paper towels before storing. Excess moisture speeds up spoilage.

• Wrap salmon tightly in plastic wrap or place in airtight containers. This prevents drying out.

• Whole fish can be stored on ice in a colander to allow drainage of blood and juices.

• Clean and sanitize areas, containers and cutting boards that contact raw salmon to avoid cross contamination.

Following these freshness checks and proper storage methods will help you determine when your salmon has gone too dark or has spoiled. Rely on sight, smell and touch to make the call. When salmon looks, smells or feels off, err on the side of caution. If you’re questioning the safety at all, remember it’s better to be safe than sorry and just throw it out.

Can You Eat Dark Salmon?

So when is salmon too dark to eat? Darker salmon isn’t necessarily unsafe or spoiled. As salmon swim into freshwater rivers and streams to spawn, their meat begins changing color and darkening due to various physiological changes. The fish also naturally darken in color to help camouflage from predators while in shallow spawning waters.

During this time, Pacific salmon like chinook, coho and sockeye salmon develop a darker red, brown, olive green or black pigmentation. The meat may also become softer. Atlantic salmon in the Great Lakes undergo similar changes. This darker coloring alone doesn’t necessarily mean the salmon is unfit to eat.

However, salmon that appears overly dark, muddy or dull in tone has likely lost freshness and flavor. Dark salmon that is accompanied by other signs of spoilage like off odors, sliminess or dry texture is past its prime. Use your senses of sight, smell and touch to determine if darker salmon is still safe and palatable.

The debate continues on exactly when salmon turn too dark or “muddy” to enjoy eating. Some anglers and seafood lovers avoid eating salmon after mid-August as spawning approaches. Others believe that as long as the flesh still appears moist and firm, even darker late-season salmon is fine for consumption as long as it’s freshly caught.

There are no definitive cut-off dates or colors for edibility. Each person needs to inspect the fish carefully and determine their own comfort level when it comes to eating darker salmon. If you have any doubts about the safety or eating quality of darker fish, it’s best not to risk getting sick.

How To Brighten Dark Salmon

If your salmon fillet is slightly darker than you’d like, there are a few tricks you can try to brighten and freshen the color:

• Soak in cold milk – Soaking the salmon for 20-30 minutes draws out some of the fish oils that can cause off-colors. Rinse after soaking.

• Use baking soda – Rub a thin coat over the cut surface and rinse off after 15 minutes. Baking soda helps neutralize odors.

• Sprinkle with lemon or lime juice – Citrus juices help revive the color and freshen smell. Rinse after 10 minutes.

• Brine the fillet – Soak in a saltwater brine for 1 hour before cooking. Brining adds moisture and helps firm and brighten the fish.

While these methods may freshen up mildly discolored salmon, they can’t reverse spoilage. If the fish has any off smells or textures, it’s not worth trying to salvage.

Can You Freeze Dark Salmon?

Freshly caught darker salmon that still has a firm texture and no spoilage signs can be frozen to preserve and extend the shelf life. Here are some freezing tips:

• Clean and pat the fish dry before freezing. Residual blood or moisture leads to freezer burn.

• Vacuum seal or wrap salmon tightly in plastic wrap with no air pockets. This prevents freezer burn and oxidation.

• Label packages with type of salmon and date caught. Use frozen salmon within 2-3 months for best quality.

• Salmon steaks and fillets freeze well. Partial fillet portions make it easy to defrost just what you need.

• Frozen salmon should be thawed slowly in the fridge, never on the counter or in warm water which allows bacteria growth.

If the fresh darker salmon shows any signs of spoilage, it is not recommended to freeze as these issues will be exacerbated during frozen storage. Only freeze salmon that appears and smells freshly caught.

The Takeaway

When salmon starts looking darker, take a close look, sniff and feel the texture. If it has any off or questionable traits, don’t risk eating it. However, if it still looks, smells and feels fresh, darker color alone doesn’t necessarily mean the salmon has gone bad. Use your best judgment, and when in doubt, throw it out. With lighter colored salmon as well, always rely on all your