Certain parts of salmon, particularly near the belly or skin, contain higher concentrations of fat. Over time, these areas may develop a yellowish hue as the fat separates or oxidizes.
Impact: If the salmon still smells fresh and feels firm, it may be safe, though its texture and flavor may not be at their best.
3. How to Judge Salmon Freshness
The Smell Test
Fresh salmon should have a mild, clean scent reminiscent of the ocean.
Spoiled salmon often smells sour, overly fishy, or like ammonia.
The Touch Test
Fresh salmon feels firm and springs back when pressed.
Spoiled salmon may feel slimy, sticky, or mushy.
The Visual Test
Fresh salmon appears bright pink or orange and moist without being slimy.
Spoiled salmon may look dull, develop yellow stains, or show gray patches.
4. Proper Storage Practices
Refrigeration
Keep salmon stored between 32–38°F (0–3°C).
For best quality, consume it within one to two days of purchase.
Freezing
Freeze salmon at 0°F (-18°C).
When wrapped properly, it can maintain good quality for two to three months.