Salmon is a delicious and healthy fish when cooked and stored properly. Always watch for signs of spoilage in raw salmon before cooking. Discard any leftover salmon that doesn't store well in the refrigerator, or that has been stored for more than two days. Make sure the fish is completely cooked before consuming.
Step
Method 1 of 3: Checking Raw Salmon
Step 1. Make sure the fish doesn't smell like ammonia
If raw salmon smells pungent, fishy, or like ammonia, it's most likely rotten. The smell of fresh salmon shouldn't be too fishy.
Step 2. Notice the milky white coating on the rotten fish
The appearance of a white and transparent layer on the outside of the skin of raw fish is a sign that the fish is rotten. Make sure the surface of the salmon skin does not have this layer before cooking. Discard the fish if there is an opaque film on the skin.
Step 3. Observe the texture of the fish flesh
Pay attention to the texture of the raw salmon before cooking. Discard the fish if the texture of the meat crumbles easily. Fresh fish is always dense and not crumbly.
Step 4. Notice the change in the color of the eyelets
Pay attention to the eyelets when buying whole salmon. Fresh salmon eyes should be bright, clear, and have dark pupils. Rotten fish eyes will change color.
The salmon eye should look slightly convex. If the fish's eyes look sunken, it's probably rotten
Step 5. Watch out if the salmon looks pale and dull
Look at the color of the salmon to see if it's still fresh. Fresh salmon will be bright pink or orange in color. If your salmon looks pale and dull, it's probably rotten.
There is a thin white line along the body of the fresh salmon
Step 6. Pay attention to the "best used before" date label listed
If you have doubts about the quality of salmon, pay attention to the "best used before" date label on the package. While this date can't accurately predict when the fish will rot, it can help you predict when the fish will start to rot. You can also check the sell by date label on the fish packaging.
Generally, fresh salmon will last up to a day or two after the sell-by date if stored in the refrigerator
Method 2 of 3: Checking Leftover Salmon
Step 1. Check for foul and sour smell in fish
Throw away cooked salmon immediately if it smells bad. A strong sour smell is a clear sign that your leftover salmon has gone bad. Don't eat salmon if it smells bad.
Step 2. Watch for mucus on the fish
A slimy texture is one sign that your leftover salmon has gone bad. If it has lost its solid texture, the fish is no longer fit to eat. Discard the fish if the flesh feels slimy.
Step 3. Avoid storing cooked salmon at room temperature for more than two hours
Cooked salmon should be discarded if it has been at room temperature for more than two hours after cooking. Bacteria will grow on fish if it is not refrigerated. Always record the time you cook the salmon or the time it is ordered from a restaurant, and the time you put it in the refrigerator.
Step 4. Discard any leftover salmon that is more than two or three days old
Discard any leftover salmon that is three days old from cooking, even if it looks good to eat. Also throw away the two-day-old salmon if you're hesitant to eat it. You can get poisoned if you eat salmon that has gone bad.
Method 3 of 3: Making Sure the Salmon Is Cooked Properly
Step 1. Use a fork to determine the texture of the fish
Gently scrape the salmon filet with a fork. The flesh of the fish will flake to the touch if cooked properly. If it tastes tough or tough, the fish has not been cooked properly.
Step 2. Pay attention to the color of the salmon flesh
Cut the thickest part of the salmon and look at the color to make sure it's done. The color of completely cooked salmon should not be transparent. Re-cook the salmon if it's still transparent.
Step 3. Check the temperature of the fish
If possible, use a meat thermometer to measure the temperature of the salmon. Place the thermometer on the thickest part of the salmon and let it sit for a few minutes to get an accurate temperature. A well-cooked salmon should be around 63 degrees Celsius.
Use a digital meat thermometer for more accurate results
Tips
- There is no type of salmon that is unhealthy, although many say that wild salmon is more nutritious than farmed/livestock salmon. All types of salmon are rich in vitamins and nutrients such as Vitamin A and Omega-3 fatty acids.
- Store salmon in its original packaging or in a tightly closed container to keep it fresh.
- The shelf life of raw salmon can be extended to two or three months if stored in the refrigerator.
- Preserving and smoking salmon can also extend its shelf life.
