Fish is easy to store, either in the refrigerator or in the refrigerator, and can be stored in both items before eating. However, fish meat can also rot, making it unsafe and unhealthy to cook. To identify fish that has gone stale, you need to carefully read the expiration date on the sales packaging and fish storage containers, and identify the texture and aroma. To prevent food poisoning, discard fish that are already showing signs of spoilage.
Step
Method 1 of 3: Checking Fish Sale Dates
Step 1. Discard raw fish stored in the refrigerator two days after the date of sale
Raw fish doesn't last long in the refrigerator and will start to rot after its sale date. Look at the date on the sales package. If a day or two has passed, throw the fish away.
- If you want to prevent frozen fish from rotting, place them in the refrigerator.
- If the fish has an expiration date instead of a sale date, don't keep the fish past its expiration date. The expiration date indicates that the fish will begin to rot if it is not cooked by that date.
Step 2. Store cooked fish in the refrigerator for up to 5 or 6 days after the date of sale
If you buy pre-cooked fish – or cook it yourself – and store it in the refrigerator in a closed container, the meat won't rot as quickly as raw fish. If you don't eat the fish after 5 to 6 days from the date of sale, you should throw it away.
- If you know beforehand that you won't be eating cooked fish anytime soon, put the fish in the refrigerator to slow down the spoilage process.
- If you plan to throw away the package of fish after cooking and then put the fish in the refrigerator, note the date of sale on the package so you don't forget.
- You can record the sale date of the fish on a sticky note that can be attached to the container used to store the fish. Alternatively, write the date on a memo attached to your refrigerator door.
Step 3. Store frozen fish for up to 6 to 9 months from the date of sale
Whether it's raw or cooked, frozen fish can last much longer than refrigerated fish. The only exception to this rule is smoked salmon. Even if refrigerated, smoked salmon can only last for 3 to 6 months.
You can freeze salmon yourself, even if you bought the meat raw or cooked it. To freeze salmon, wrap the fish in plastic or place it in an airtight plastic bag
Method 2 of 3: Checking Fish
Step 1. Feel the mucus coating on the raw fish meat
When the fish is old and starting to go stale, the outside of the flesh will become wetter and release a thin mucus. This is a clear sign that your fish has started to rot. Once the fish has completely decomposed, the mucus on the flesh will feel thick and slippery to the touch.
- Throw away any fresh fish you bought if it starts to look slimy in texture.
- Cooked fish won't release a layer of slime, even after it's gone stale.
Step 2. Look for the smell of rotten fish
All fish – raw or cooked – smells like fish. However, frozen fish in the refrigerator that begins to rot will give off a much fishier aroma. Over time, the fishy smell of this fish will turn into a disgusting smell typical of rotten meat.
As the fish continues to rot, the fishy smell will get stronger. It's best to throw the fish away once it starts to smell "weird"
Step 3. Watch out for the appearance of a milky color in raw fish
Fish flesh is usually pink or white in color, and is coated in a thin, clear liquid. When fresh or frozen fish begins to rot, the flesh will turn a milky color. The whites of the fish may also turn bluish or grayish.
If you have already cooked the purchased fish, the color of the meat will not turn milky. This sign of rottenness only appears on raw fish
Step 4. Check for signs of freezer burn
If you keep fish in the refrigerator for more than 9 months, the meat may show signs of freezer burn. Look for the tip of the ice crystal that forms on the surface of the fish, and watch for any discolored portions of the flesh. Discard food that shows signs of freezer burn.
Foods that have freezer burn are still edible, and won't make you sick. However, the fish will lose most of its flavor and become rough in texture if exposed to long-term freezer burn
Method 3 of 3: Recognizing Expired Salmon
Step 1. Notice if the white stripes on the flesh disappear
Unlike other fish, salmon is known to have thin white stripes separating the pieces of flesh. These lines indicate that the fish is still fresh and fit for consumption. If you notice the streaks have disappeared – or have turned gray – then the fish is most likely rotting.
Step 2. Press the salmon to make sure it's still firm
Salmon that is fresh and edible should feel firm to the touch. If the salmon in your fridge is chewy, mushy, or tender, it's probably out of date.
In addition to indicating freshness, the white lines between the salmon flesh can indicate its density. After the line disappears, the fish meat can be ascertained to be mushy
Step 3. Examine the salmon flesh for discoloration
Unlike other fish, when salmon is stored for a long time and begins to rot, the flesh will change color. Look at the surface of the meat. If you find a piece that doesn't look pink like normal salmon, the fish is probably out of date.
Most of the discoloration in salmon appears dark. However, stale salmon can also look white mottled
Tips
- Canned fish can last for years. Canned tuna, anchovies, or sardines can last anywhere from two to five years from the date of manufacture indicated on the package. If you have canned fish products that are more than five years old, it's best to throw them away.
- If canned fish uses an expiration date, salmon should be eaten before that date.
- Because salmon spoils more easily than other canned fish, canned salmon can only last for 6 to 9 months in your pantry.
