Fish tends to keep well in the freezer or refrigerator and can be stored in both before being eaten. However, it will spoil over time and eating it can become a health hazard. To understand if a fish has gone bad you have to consider the expiration date on the package, the storage methods, the consistency and the smell of the fish. To avoid food poisoning, it is best to throw it away as soon as it shows signs of deterioration.
Steps
Method 1 of 3: Read the Expiry Date
Step 1. Throw away the fish stored in the refrigerator two days after the expiration date
Raw fish doesn't last long in the refrigerator and starts to go bad soon after the expiration date. Look for the date on the package - if it's been more than a day or two, throw it away.
- If you want to extend the shelf life of a fish, put it in the freezer.
- If the fish has an expiration date in the form "No later than", do not store it beyond that date. Expiry dates of that type indicate that the fish will begin to rot if it is not eaten within the recommended limits.
Step 2. Keep the cooked fish in the fridge for 5-6 days past the expiration date
If you bought a pre-cooked fish or cooked it yourself, you can keep it longer than raw fish if you refrigerate it in an airtight container. However, you will have to throw it away after 5-6 days.
- If you already know that you won't be able to eat cooked fish before it spoils, put it in the freezer to keep it longer.
- If you plan to throw away the fish's original packaging once it's cooked, make a note of the expiration date so you don't risk forgetting it.
- You can write the expiration date on a post-it to attach to the container in which you keep the fish. Alternatively, write the date on a notepad that you will keep next to the refrigerator.
Step 3. Store frozen fish for 6-9 months past the expiration date
Whether raw or cooked, frozen fish lasts much longer than refrigerated fish. The only exception to this rule is smoked salmon. Even in the freezer, salmon will only keep for 3-6 months.
You can always freeze salmon, even if you bought it raw or cooked it yourself. To do this, wrap the slices in plastic wrap or put them in an airtight plastic bag
Method 2 of 3: Inspect the Fish
Step 1. Touch the raw fish and feel if it has a slimy sheen
As the fish ages and begins to spoil, the outer surface becomes wetter and over time develops a thin slimy layer. This is an unmistakable sign that the fish is going bad. When completely rotten, the patina on the flesh will become thick and slippery to the touch.
- Discard fresh fish as soon as you notice this slimy film.
- Cooked fish will not develop this patina, even when it goes bad.
Step 2. Feel if the fish has a pungent odor
All fish, raw or cooked, have the same characteristic odor. However, those stored in the fridge that are going bad have a more pronounced odor. Over time, the intense fishy smell turns into the rancid stench of rotten meat.
As the fish spoils, its pungent smell becomes more and more intense. It is best to throw it away as soon as it smells bad
Step 3. Notice if the raw fish has a milky color
Fish flesh is usually light pink or white in color, with a thin, transparent liquid coating. When fresh or refrigerated fish starts to go bad, the meat will take on a shiny, milky color. The milky parts can then turn blue or gray.
If you've already cooked the fish, it won't turn milky. This signal only applies to raw fish
Step 4. Note the presence of cold burns
If you have been storing fish in the freezer for more than 9 months it can start showing these signs. Look for crystallized frozen parts that have formed on the surface of the fish and notice any discolored areas. Throw away any foods that have these burns.
Food under these conditions is technically edible and won't make you sick. However, the fish loses most of its flavor and takes on a grainy texture when it stays in the freezer for too long
Method 3 of 3: Recognizing the Bad Salmon
Step 1. Notice if the white lines in the flesh have disappeared
Salmon, unlike many other types of fish, is known for the fine white lines that separate the layers of the meat. These lines indicate that the fish is still fresh and edible; if you no longer notice them, or if they have turned gray, the salmon has probably gone bad.
Step 2. Tap the salmon to check if it is firm
Fresh, edible salmon is firm to the touch. If the steak you stored in the refrigerator has become spongy or unexpectedly soft, it has probably gone bad.
The white lines between the layers of the salmon indicate its texture, as well as its freshness. When they are gone, the flesh will almost certainly be spongy
Step 3. Inspect the salmon for discolored parts
Unlike other types of fish, parts of the salmon lose their color when it starts to spoil. Look at the surface of the meat. If you notice spots other than classic pink, the fish is likely rotting.
The most common discolorations are dark in color. However, spoiled salmon can also have small whitish spots
Advice
- Canned fish lasts for years. Canned tuna, anchovies or sardines can be stored for 2-5 years beyond the expiration date indicated on the package. Beyond that limit, however, it is better to throw canned fish.
- If your canned fish has an "no later than" expiration date, you should consume it before that date.
- Since salmon spoils much faster than other types of canned fish, you shouldn't store it in the pantry for more than 6-9 months.
