Buzz
When properly prepared and stored, salmon has a delicious flavor and is excellent for your health. Always check the freshness of the raw fish to identify any signs of spoilage before you begin cooking. Do not consume leftover cooked salmon that hasn't been properly refrigerated or has been left for over two days after cooking. Ensure the fish is thoroughly cooked before enjoying your meal.
Steps
Check the Freshness of Raw Salmon
Ensure the fish does not have an overpowering ammonia-like odor. Smell the raw salmon to detect any unpleasant smells. If the fish smells off, like a strong fishy or ammonia-like scent, it is likely spoiled. Fresh salmon typically has a mild, pleasant aroma.
Examine the milky coating to determine if the fish is still fresh. One sign that the salmon has spoiled is the presence of a milky white layer on its surface. Before cooking, make sure to inspect the fish for any such coating. If you notice this cloudy layer, discard the fish immediately.
Check if the salmon feels mushy or soft. Before preparing the fish, assess the texture of the salmon. If the flesh breaks apart under your touch, discard the fish. Fresh salmon should feel firm and solid.
Examine the color of the salmon's eyes. If the salmon still has its head, make sure to check the eyes. Fresh salmon should have clear, bright eyes with a centered pupil. When the fish starts to spoil, its eyes will lose clarity and become cloudy.
- The eyes of fresh salmon should be slightly bulging. If the eyes are sunken, the fish is likely spoiled.
Check if the salmon has darkened in color. Look at the salmon's color to gauge its freshness. Fresh salmon should have a vibrant pink or orange hue. If the flesh is darkened, the fish may be spoiled.
- Fresh salmon should also have white, translucent lines running through the flesh.
Check the "use by" and "sell by" dates. If you're unsure about the quality of the salmon, check the "use by" date on the packaging. While this date doesn't guarantee exactly when the fish will spoil, it can give you an idea of when it might go bad. You should also check the "sell by" date printed on the package.
- As a general rule, properly chilled fresh salmon can last for one or two days beyond the "sell by" date.
Check the freshness of leftover cooked salmon
Check for unpleasant or sour smells. If the cooked salmon has a bad odor, discard it immediately. A sour, off-putting smell is a clear sign that the leftovers have spoiled. If the salmon lacks a mild, appetizing aroma, avoid eating it.
Check for sliminess. A definite sign that leftover cooked salmon has gone bad is the presence of sliminess. If the fish has lost its firm texture and the flesh becomes slick, do not eat it. Discard the salmon if you notice any slimy texture.
Do not leave cooked salmon at room temperature for more than two hours. Cooked salmon should be discarded if left at room temperature for over two hours after cooking. Bacteria can begin to grow if the fish is not properly refrigerated within this time frame. Always note the time you cooked the salmon or ordered it at a restaurant, and when you refrigerated it.
Dispose of leftover salmon after two or three days. After three days of cooking, it is best to discard any leftover salmon, regardless of whether you notice any spoilage signs. If you're unsure about the state of the fish after two days, just throw it away. The risk of bacteria and foodborne illness is not worth the gamble.
Ensure the salmon is properly cooked
Use a fork to check the flakiness of the fish. Gently use a fork to pull apart a small portion of the salmon from the fillet or steak. When the fish is properly cooked, the flesh will easily flake apart. If the fish feels tough or chewy, it has not been cooked properly.
Check the opacity of the salmon. To make sure the salmon is fully cooked, cut into the thickest part of the fish and check its color. Properly cooked salmon should have a milky, opaque appearance. If the fish is still translucent, it needs more cooking time.
Check the temperature of the salmon. If you have a kitchen thermometer, use it to measure the temperature of the salmon. Insert the thermometer into the thickest part of the fish and leave it for about a minute to get an accurate reading. Fully cooked salmon should reach a temperature of around 65°C.
- Use an electronic meat thermometer for easy reading.
Tips
- While wild-caught salmon is often considered superior to farmed salmon, the truth is both types offer great benefits. All varieties of salmon are rich in nutrients like Omega-3 fatty acids and vitamin A.
- To maintain its freshness, store salmon in its original packaging when purchasing from the store, or place it in an airtight container.
- Freezing fresh salmon can extend its shelf life by two to three months.
- Salting and smoking salmon are also excellent methods for preserving it for longer periods.
