Content

• Steps
• Method 1 of 3: Examine Raw Salmon
• Method 2 of 3: Determine Cooked Salmon Leftovers Are Still Fresh
• Method 3 of 3: Make sure the salmon is cooked properly
• Tips

Salmon is a delicious and healthy fish, but it must be properly stored and cooked. Always check to see if raw salmon is spoiled before taking the time to cook it. Throw away any leftover salmon that has not been properly refrigerated, or if it is more than two days old. Make sure the fish is fully cooked before enjoying the dish.

Steps

Method 1 of 3: Examine Raw Salmon

1. 1 Make sure the fish does not have a strong ammoniacal odor. Sniff raw salmon for unpleasant odors. If the fish gives off a pungent, fishy, ​​or ammonia-like odor, it is most likely spoiled. Fresh salmon should have a very faint aroma.
2. 2 Look for a whitish layer to determine if the fish is spoiled. A sign that raw fish has spoiled is the presence of a white, translucent film on its surface. Before cooking, inspect the salmon to make sure there is no whitish film on it. If you notice that the fish is covered with a cloudy layer anywhere, discard it.
3. 3 Pay attention to the weak consistency. Check the consistency of the raw salmon before cooking. If the fish literally breaks apart when you butcher it, throw it away. Fresh salmon is always firm and does not break apart.
4. 4 Check the fish for cloudy eyes. If you are buying a salmon head-on, examine its eyes. Fresh salmon should have bright, transparent eyes with dark pupils in the middle. When the fish spoils, the eyes become cloudy.
   • In addition, the salmon's eyes should be slightly bulging. If they look sunken, the fish is most likely spoiled.
5. 5 Check for dull and pale salmon meat. Pay attention to the color of the fish to see if it is fresh or not. Fresh salmon should be bright pink or orange in color. If your fish is pale and dull, it is most likely spoiled.
   • Muscle tissue should also be pierced by fine white lines, which are a sign of freshness.
6. 6 Check the "use by" and "good by" dates. If in doubt about the quality of the salmon, check the "consume by" date on the package. This date is not an accurate forecast of when the fish will go bad, but it does give an idea of ​​when it might happen. It is also worth checking the "good by" date, which should also be indicated on the packaging.
   • Typically, frozen fresh salmon is kept for one or two days after the "good by" date.

Method 2 of 3: Determine Cooked Salmon Leftovers Are Still Fresh

1. 1 Check for an unpleasant, rotten smell. If cooked salmon gives off an unpleasant odor, discard it immediately. A strong rotten smell is a clear sign that your fish has gone bad. The salmon dish should have a slight mouth-watering smell.
2. 2 Check to see if your salmon has become sticky. A clear sign that cooked salmon leftovers have gone bad is a sticky, slimy texture. If salmon has lost its dense, flaky texture, you shouldn't eat it. Throw it away if you notice the salmon meat is sticky.
3. 3 Do not leave cooked salmon at room temperature for more than two hours. Salmon should be discarded if it has been at room temperature for more than two hours after cooking. If you do not put the fish in the refrigerator before this moment, bacteria will begin to multiply in it. Always note the time when you cooked salmon or when you ordered it at a restaurant, and measure the period when it can be placed in the refrigerator.
4. 4 Throw away any leftovers that have been in for more than two or three days. Throw away any leftover salmon three days after cooking, whether it looks spoiled or not. If you are unsure of the freshness of the salmon after two days, discard it. The chances of bacteria breeding and poisoning are not worth the risk.

Method 3 of 3: Make sure the salmon is cooked properly

1. 1 Use a fork to check if the fish breaks into pieces. Take a fork and gently scrape the salmon steak or fillet. If the fish is cooked properly, it should break apart from minor piercings. If the fish looks firm and rubbery, then it is not cooked properly.
2. 2 Make sure the salmon is opaque. To make sure the salmon is completely cooked, cut it at its thickest point and examine the color. Fully cooked fish should not show through. If the salmon looks translucent, it may take longer to cook.
3. 3 Measure the temperature of the fish. If you have a meat thermometer, use it to check the temperature of the salmon. Place the device on the thickest part of the fish and leave it on for a minute to get an accurate result.The temperature inside a well-cooked piece of salmon should be around 63 ° C.
   • Use a digital thermometer for the most accurate measurement.

Tips

• While wild salmon are sometimes considered better than farmed salmon, they are both equally good. All types of salmon are rich in vitamins and nutrients such as omega-3 fatty acids and vitamin A.
• Store salmon in the original container or in a tightly closed container to maintain freshness.
• Storing raw salmon in the freezer can extend the shelf life by two or three months.
• Salt or smoke the salmon will also help extend the shelf life.