Salmon is a delicious and healthy fish, as long as it is stored and cooked correctly. Check raw salmon for signs of deterioration before spending time and energy cooking it. Throw away any leftovers if they are more than two days old or if you haven't stored them properly in the refrigerator. Make sure the fish is well cooked before eating it.
Steps
Method 1 of 3: Check the Raw Salmon
Step 1. Make sure the fish doesn't smell bad
Smell the salmon: If it smells too strong or tastes like ammonia, it has probably gone bad. Fresh salmon has a very delicate scent.
Step 2. See if it is covered with a whitish patina
One of the signs that the fish has gone bad is the presence of a white, translucent patina. Make sure there is none on the surface of the salmon before cooking it. If you notice any kind of dull layer on the fish, throw it away.
Step 3. Check the consistency of the salmon
If handling it seems to flake off, throw it away. Fresh salmon must always have a firm consistency.
Step 4. Observe the eyes
If you bought a whole salmon, with the head still attached, check the appearance of the eyes: those of a fresh salmon are bright and clear, with a dark pupil in the center; if they appear opaque, the fish is in poor condition.
Furthermore, the eyes should be slightly protruding. If they are sunken, the salmon has probably gone bad
Step 5. Check the color
Fresh salmon is a bright pink or orange color; if the fish has a pale and dull color, it is probably spoiled.
Another clue of freshness is the presence of thin white lines along the surface
Step 6. Check the expiration date
If you are unsure about the condition of the salmon, look at the expiration date indicated on the package. It's not a sure-fire prediction of when the fish will spoil, but it does give an indication of when it might happen.
In principle, fresh salmon can be stored in the refrigerator for up to 1-2 days after purchase
Method 2 of 3: Finding out if the Salmon Leftovers are Still Good
Step 1. Smell the leftovers
If they smell bad, throw them away immediately. A strong, acrid smell clearly indicates that they have gone bad. Don't eat salmon unless it smells mild and inviting.
Step 2. Check the consistency
A clear sign that the salmon leftovers have gone bad is a slimy texture. If the salmon has lost its thick, crumbly texture, it is best not to eat it. Throw it away.
Step 3. Do not leave cooked salmon at room temperature for more than 2 hours
If it is not refrigerated within 2 hours of cooking, bacteria will start to grow in it and you should throw it away. Always keep a record of the time you cooked it or ordered it from a restaurant and the time you put it in the fridge.
Step 4. Throw away any leftovers that are more than 2-3 days old
After 3 days of cooking, throw the salmon away, regardless of whether it still looks good or not. If you are unsure of the condition of the fish after 2 days, throw it away. It may have been attacked by bacteria and it's not worth the risk of getting sick.
Method 3 of 3: Make sure the salmon is cooked properly
Step 1. Use the fork to test the consistency of the salmon
Skewer the salmon steak or fillet with a fork: if the fish is cooked to the right point, it should fall apart; if, on the other hand, it is too compact or chewy, it has not been cooked well.
Step 2. Check the color
To check if the salmon is completely cooked, cut the thickest part and take a good look at the color: if it is opaque, the fish is well cooked; if, on the other hand, the salmon appears translucent, it has yet to finish cooking.
Step 3. Check the temperature of the fish
If you have a food thermometer available, use it to check the temperature of the salmon. For an accurate result, stick it in the thickest part and leave it there for a minute. If the salmon is well cooked it should be around 60 ° C.
To get the most accurate reading possible, use a digital thermometer
Advice
- Some believe wild salmon to be healthier than farmed salmon, but they are actually both rich in vitamins and nutrients, such as omega-3 fatty acids or vitamin A.
- Store the salmon in its original packaging or in a tightly closed container to keep it fresh.
- Storing salmon in the freezer can extend its shelf life by 2-3 months.
- Seasoning and smoking salmon are also great ways to keep it longer.
