Description:
I had a fresh Atlantic salmon fillet in the fridge for a week, planning to make it for dinner. When I defrosted it, I noticed a yellow stain on the fillet. Salmon is naturally pink with white fatty lines, but any unusual yellow or brownish discoloration can be a sign that it has started to spoil. Since I have kids at home, I want to be extra cautious.
Ingredient:
- 1 fresh Atlantic salmon fillet (previously stored in the fridge for 1 week)
Instructions / Guidance:
- Visual Check:
- Fresh salmon should be pink or orange, depending on the variety.
- White fat lines are normal.
- Yellow, brown, or grayish discoloration, especially in spots, can indicate spoilage.
- Smell Test:
- Fresh salmon smells like the ocean – slightly briny or neutral.
- If it smells sour, ammonia-like, or rotten, it is unsafe to eat.
- Touch Test:
- Fresh fillets are firm and springy to the touch.
- Slimy or sticky texture is a warning sign.
- Safety Decision:
- Any yellow stains or off smells suggest the salmon may have started to go bad.
- Do NOT serve to children or anyone; the safest choice is to discard it.
Tips for Storing Salmon:
- Store fresh salmon in the coldest part of your fridge (32–38°F / 0–3°C).
- Use it within 2 days of purchase if raw.
- Freeze immediately if you plan to store it for more than 2 days.
- Always defrost in the fridge, not at room temperature.
✅ Bottom Line:
Yellow stains on salmon are often a sign of spoilage, especially after a week in the fridge. For your family’s safety, it is best to throw it away. Never risk eating questionable seafood with kids.