When it comes to eating fresh salmon, knowing how to tell if it’s gone bad is key. Eating bad salmon can give you food poisoning so you need to check for the signs of spoilage before cooking or eating. Below we go into 10 ways to tell if your salmon is no longer good to eat.
Salmon is Bad: 10 Signs to Check
Slimy Texture: The First Sign
Salmon should never be slimy. A fresh piece of salmon has a firm, slightly moist texture, if you run your hand across the surface and it feels sticky or slippery it’s a sign bacteria have started to grow. This sliminess may also feel mushy or wet. Always trust your instincts—if it feels slimy, throw it out.
Foul or Ammonia-like Smell
Fresh salmon should smell mild and ocean-like. If it smells pungent or fishy, it’s gone bad. If it smells like ammonia or has a chemical smell, it’s way past its prime and should be tossed. The nose is the best sense to detect spoiled fish.
Discoloration and Dark Spots
Salmon is supposed to be pink to reddish orange. If it’s dull, grayish or has dark spots, it’s gone bad. Look for patches on the surface as they often mean spoilage or oxidation of the fish.
Unusual Firmness or Softness
A fresh piece of salmon should spring back when pressed. If it feels too soft, mushy or leaves an impression, it’s gone off. If it’s too tough or rigid it’s been frozen too long or is no longer fresh. Texture is one of the clearest signs of spoilage so always check how it feels.
Cloudy or Milky Eyes (for Whole Salmon)
If you’re dealing with a whole fish the eyes can tell you a lot. Fresh salmon has clear bright eyes. Cloudy, sunken or milky eyes are a red flag that the fish is old or going off. This applies mainly to whole fish but is a useful reminder for checking the quality of any seafood.
Gaping Between the Flesh
“Gaping” means the muscle fibres in the salmon flesh have separated creating gaps between the segments. This means the fish is past its best. Some minor gaping can occur during cooking but excessive gaping in raw salmon usually means poor handling or has been sitting in the wrong conditions for too long.
Unpleasant Smells While Cooking
Sometimes spoilage isn’t apparent until you start cooking the salmon. If while cooking you notice a strong fishy or unpleasant smell (especially one that smells like ammonia) stop cooking immediately. Spoiled fish will release these odors as the proteins break down under heat so it’s not safe to eat.
Opaque or Chalky Flesh
In addition to discoloration the flesh can also give you clues. Fresh salmon should be translucent with a glossy slightly moist surface. If the flesh is dry chalky or opaque it’s gone bad. This dull or pasty appearance is often from poor storage or being out of the fridge too long.
Browning Along the Edges
Fresh salmon should be uniform in color. If you see brown or grayish areas around the edges of the fillet, that’s a sign the fish is oxidizing and going bad. The more brown or dried out the edges, the older the salmon. If they’re small, cut them off. If they’re widespread, toss the whole fillet.
Freezer Burn or Frost
When salmon is stored in the freezer incorrectly, it can get freezer burn. This happens when the fish is exposed to air and the surface dries out and gets frost or ice crystals. Freezer burned salmon will be tough and leathery and taste bland or metallic. Not necessarily bad for you to eat, but the quality is shot.
How to Store Salmon to Keep it Fresh
Storage is key to keeping your salmon fresh for as long as possible. Here’s what to do:
- Refrigeration: Store salmon in the coldest part of your fridge, 32°F. Use within 1-2 days of purchase.
- Freezing: For longer storage freeze at 0°F or lower. Wrap tightly in plastic wrap or vacuum sealed to prevent freezer burn.
- Don’t Expose to Air: Whether refrigerating or freezing, minimize air exposure.
Conclusion
Now you know the 10 signs of spoilage to look for. Remember to use your nose, eyes and touch but always remember storage and handling is key to keeping your salmon fresh and tasty.
