Salmon, like all seafood, is a delicate treat that demands our respect and attention when it comes to storage. We’ve all been there, buying that fresh, succulent salmon with dreams of a perfect dinner, only to have life throw a curveball and our meal plans out the window. So, let’s make sure that precious salmon doesn’t go to waste, shall we?
Before we cast our nets into the specifics of salmon storage, let’s talk basics. The FDA provides clear guidelines for storing seafood safely to prevent foodborne illness. Bacteria can grow rapidly at temperatures between 40°F and 140°F, a danger zone we want to avoid at all costs. Keeping your fridge at the right temperature—below 40°F—is crucial.
The CDC states that fresh seafood should be stored in the coldest part of the fridge and consumed within 1-2 days after purchase for optimal safety and quality. This short time frame is because fish, especially fatty fish like salmon, are more prone to bacterial growth and spoilage than many other types of meat.
If you’ve brought home vacuum-sealed salmon, you might have a bit more time. These packages can extend the freshness of your fish by preventing exposure to air and bacteria. Still, you’ll want to pay attention to the “use-by” date on the package and adhere to it strictly.
Nobody wants a side of food poisoning with their dinner. So, how can you tell if that salmon has gone south? First, check out the appearance. Fresh salmon should be a vibrant color, typically ranging from pink to orange, and slightly translucent. If it looks dull or has a milky residue, that’s a red flag.
Next is the sniff test. Fresh salmon should smell like the ocean—a clean, briny scent. If your salmon is giving off a strong, sour odor, or smells decidedly “fishy,” it’s time to say goodbye.
Lastly, give it a poke. Fresh salmon is firm to the touch. If it’s mushy or leaves an indentation, that’s a clear sign that your salmon has overstayed its welcome.
Want to keep that salmon fresh for a bit longer? Here are some pro tips:
When you’re ready to prepare your salmon, remember to keep it separate from other foods to avoid cross-contamination. Wash your hands, utensils, and surfaces thoroughly before and after handling raw salmon. And always cook it to an internal temperature of 145°F, as recommended by the FDA, to ensure any harmful bacteria are destroyed.
Let’s say you’ve cooked more salmon than you can eat in one sitting—what next? Cooked salmon can last in the fridge for 3-4 days if stored properly. Make sure to let it cool to room temperature before refrigerating and use an airtight container.
Now, with our nets full of knowledge, let’s ensure our seafood dinners are both delicious and safe.
