Buzz
Fish is typically well-preserved in freezers or refrigerators and remains safe to consume before its expiration. However, over time, the quality of the fish deteriorates, making it unsafe for healthy meal preparation. To recognize fish that is no longer fresh, pay attention to the sell-by date on the packaging, the storage conditions, as well as the texture and smell of the fish. To avoid food poisoning, it's best to discard fish showing signs of spoilage.
Steps to follow
Check the sell-by date
Discard fresh fish stored in the refrigerator if it is two days past the sell-by date. Fresh fish does not stay fresh for long in the refrigerator and begins to spoil after the sell-by date. Always check the sell-by date on the product packaging. If the fish is one or two days beyond this date, you should discard it immediately.
- To extend the shelf life of fish stored in the refrigerator, transfer it to the freezer.
- If the packaging states a use-by date instead of a sell-by date, avoid keeping the fish beyond that day. The "use-by date" indicates when the fish starts to spoil.
Store cooked fish in the refrigerator for 5 or 6 days past the sell-by date. If you purchase cooked fish or cook it yourself and store it in an airtight container in the fridge, it will last longer than fresh fish. However, if you haven't eaten the fish within 5 or 6 days past the sell-by date, it should be discarded.
- If you know you won't eat the cooked fish before its expiration, freeze it to extend its shelf life.
- If you remove the packaging after cooking and plan to store the fish in the fridge, make sure to write the sell-by date on the packaging to avoid forgetting it later.
- You can also write the sell-by date on a sticky note and attach it to the storage container or write it in a notebook placed on top of the fridge.
Frozen fish can be stored for 6 to 9 months past the sell-by date. Whether fresh or cooked, frozen fish lasts longer than fish stored in the refrigerator. The only exception to this rule is smoked salmon. Even when frozen, smoked salmon only stays fresh for 3 to 6 months.
- You can freeze salmon whether it's purchased fresh or cooked. To freeze salmon, wrap individual pieces in plastic wrap or place them in a tightly sealed plastic bag.
Check the fish
Check the slime on fresh fish. As fish ages and starts to spoil, its surface becomes moist and a thin layer of slime forms. This is a clear sign that the fish has begun to spoil. As the fish continues to spoil, the slime layer thickens and becomes slippery.
- Discard fresh fish as soon as you notice it starting to get slimy.
- Cooked fish will not develop a slime layer, even when it starts to spoil.
Smell the fish. All fish, whether fresh or cooked, has a characteristic fishy smell. However, fish stored in the fridge that is beginning to spoil will develop a stronger, more pungent odor. If the fish is left too long, the smell will turn into the foul odor of rotting meat.
- As the spoilage progresses, the fishy odor will grow more intense. It is best to discard the fish as soon as it starts to smell.
Check if the fresh fish has turned cloudy. Fresh fish typically has a light pink or white color with a thin, transparent layer of water. When fresh fish or refrigerated fish has been kept too long and starts to spoil, the flesh becomes cloudy and opaque. The cloudy part of the fish may also appear blue or gray.
- Cooked fish will not show cloudiness. This is a clear sign that the fresh fish has passed its prime.
Check for signs of freezer burn. If you have stored fish in the freezer for more than 9 months, it may show signs of freezer burn. Look for ice crystals on the surface of the fish and watch for discoloration. Discard any food showing signs of freezer burn.
- Freezer-burned food is still safe to eat and won’t cause food poisoning. However, the fish will lose its fresh taste and the texture will become rough due to freezer burn.
Identify if the salmon has expired
Look for the disappearance of white lines on salmon. Unlike other types of fish, salmon is known for its fine white lines that run through its layers or fibers. These lines indicate that the salmon is still fresh. If the white lines disappear or the flesh turns gray, the fish has begun to spoil.
Press on the salmon to check its firmness. Fresh salmon is firm to the touch. If the salmon stored in the refrigerator becomes mushy or softer than expected, it is no longer safe to eat.
- The white lines between the salmon’s fibers indicate its firmness and freshness. When these lines disappear, the flesh has likely become soft and mushy.
Check for discoloration spots on the salmon flesh. Unlike other fish, salmon will change color when it is kept too long and begins to spoil. Inspect the surface of the fish. If you notice any spots that differ from the bright pink color of fresh salmon, the fish is no longer safe to consume.
- Most discoloration on salmon is dark, but spoiled salmon can also show small white patches.
Tips
- Canned fish can last for several years. Canned tuna, anchovies, or sardines can stay good for 2 to 5 years past the printed sell-by date. If the canned fish is older than 5 years, it is best to dispose of it.
- If the canned fish has a use-by date rather than a sell-by date, it is important to eat it before that date.
- Because salmon spoils faster than other canned fish, canned salmon will typically last only 6 to 9 months.
Warning
- If you're uncertain, it's always safer to discard any fish you suspect may have gone bad, as the risk of food poisoning is not worth taking.
