Introduction to Salmon Shelf Life

The shelf life of salmon, like any other perishable goods, greatly depends on various factors, including its freshness at the time of purchase, the way it's stored, and the temperature of your refrigerator. Understanding how long salmon stays good in the fridge can help you prevent foodborne illnesses and ensure your dishes taste their best.

Freshness at the point of purchase

Firstly, when considering the shelf life of salmon, it's critical to consider the freshness of the fish when you buy it. High-quality salmon should look glossy and moist, with a deep or rich pink colour. It should also have a very light, not pungent, ocean-like odour. When purchasing salmon, make certain that it is as fresh as possible, from a dependable source, and stored in a chill display case. An ultra-fresh fish could mean an extra day or two of shelf life in your fridge.

Storage method

Secondly, how you store the salmon greatly influences how long it'll keep good. When you bring your salmon home from the store, you should store it in the coldest part of your fridge, usually the bottom shelf at the back. It's also recommended to store salmon in airtight containers or moisture-proof bags to avoid cross-contamination and prolong its shelf life. Plastic wrap can also be used as a second barrier within the container to keep the fish moist.

Temperature control

Lastly, it's essential to consider the temperature of your refrigerator. The FDA recommends that your refrigerator should be kept at or below 40°F (4°C) to minimise the growth of harmful bacteria. A higher temperature can speed up the spoilage process, reducing the duration you can safely store your salmon. Therefore, regularly checking the temperature of your fridge can ensure the optimal storage condition.

Raw Salmon Shelf Life

Generally, raw salmon remains good in the fridge for about one to two days. It's crucial to eat or freeze it within this timeframe to avoid any foodborne illnesses.

Identifying Fresh Raw Salmon

Fresh raw salmon has vibrant and glossy meat. If the salmon looks dull or the flesh is discoloured, it's usually a sign that it has passed its best-before date. Furthermore, fresh salmon should always have a mild scent. If foul odour is present, discard it immediately as it's most likely spoiled.

Proper Storage and Packaging

As aforementioned, the storage method plays a vital role in prolonging the life of raw salmon. Using moisture-proof, airtight containers or bags can help seal in the freshness. Also, the raw salmon should be wrapped with plastic as an extra barrier. Thoroughly dried salmon before storing can also prevent excess moisture that might speed up the spoilage process.

Freezing Raw Salmon

If you don't plan to cook the salmon within a couple of days, it's best to freeze it. Properly packaging the salmon by wrapping it in freezer paper, plastic wrap, or placing it in a Ziploc bag can prevent freezer burn and keep it good for up to six months.

Cooked Salmon Shelf Life

Cooked salmon can usually stay fresh in the refrigerator for about two to three days.

Storage of Cooked Salmon

Once the salmon is cooked, it should be stored in shallow containers to allow quick and even cooling. The containers should then be covered and placed promptly in the refrigerator. The salmon should not be left out at room temperature for more than 2 hours, as it could speed up the multiplication of bacteria, potentially leading to food poisoning.

Reheating Cooked Salmon

When it comes to reheating, cooked salmon should only be reheated once. Heat it until it reaches an internal temperature of 145°F to kill potential bacteria and ensure it is safe to eat.

Determining Spoilage in Cooked Salmon

Determining if cooked salmon has spoiled can be done by looking out for changes in colour, texture or smell. Spoiled salmon usually appears greyish or has spots of different colours. The texture might be overly slimy, and the smell can be strong, sour or unpleasant. If any of these signs are present, it is safe to discard the salmon immediately.