Salmon is a good fish to cook and store.Before you cook a meal, make sure to check your salmon for signs of illness.If salmon is more than two days old, give it up.Before you eat, make sure your fish is cooked through.
Step 1: Make sure the fish doesn't have a strong smell.
If the salmon has a bad smell, you should smell it.If the fish smells bad, it's probably not good.The scent of fresh salmon should be mild.
Step 2: The fish has gone bad, so look for a milky coating.
A white, translucent skin on top of a raw fish is a sign that it has gone bad.To make sure your salmon doesn't have a film on its surface, inspect it before cooking.Throw the film away if you see it on the fish.
Step 3: The salmon might have a weak consistency.
Check the consistency of your salmon before cooking it.Throw the fish away if it feels like it is breaking up.Fresh salmon needs to be held together.
Step 4: It's a good idea to inspect the eyes.
Check the appearance of the salmon's eyes if you purchase it with the head still on.The salmon should have bright, clear eyes.The eyes are discolored when the fish is bad.The salmon's eyes should be bulging.The fish is likely to go bad if the eyes appear.
Step 5: The salmon may have a dull, pale color.
Check the coloring of your salmon to see if it's still good.There is a bright pink or orange color to fresh salmon.Your salmon may be spoiled if it has a pale, dull color.Fine white lines are indicative of freshness.
Step 6: You should check the "best before" and "sell by" dates.
Check the "best before" date on the packaging for any doubts about the quality of your salmon.This date isn't a prediction of when your fish will go bad, but it will give you a good idea of what will happen.The "sell by" date should be indicated on the packaging.Fresh salmon can be kept for one or two days after its "sell by" date.
Step 7: It is a good idea to check for a foul odor.
Throw away your salmon if it has a foul smell.A strong, sour smell is a sign that your meal has gone bad.Do not eat the salmon if it has a bad smell.
Step 8: It's a good idea to check for a slimy texture.
A slimy consistency is a sign that leftover salmon has gone bad.It is not worth eating salmon if it has lost its flaky texture.If it is slim, throw it away.
Step 9: Don't leave salmon at room temperature for more than two hours.
If salmon sits out at room temperature for more than two hours after cooking, it should be thrown away.If the fish is not refrigerated, thebacteria will grow.Take note of the time you cook salmon, when you order it, and how long it takes you to put it in the fridge.
Step 10: Throw away leftovers that are more than a few days old.
If it appears to be spoiled three days after it is cooked, throw it out.If you don't know what to do with your salmon after two days, dispose of it.The risk of illness and growth ofbacteria is not worth it.
Step 11: If the fish is small, use your fork.
To get through your salmon steak, use a fork.When fish is cooked right, it should break into small pieces.It isn't cooked properly if it feels dense or rubbery.
Step 12: If your salmon is opaque, you should check it out.
If you want to make sure your salmon is fully cooked, cut it in half and look at its color.The fish should be opaque.The salmon needs to be cooked for a while.
Step 13: The temperature of the fish should be checked.
If you have a meat thermometer, you can use it to check the temperature of your salmon.If you want to get an accurate reading on your salmon, place it in the thickest part and let it sit for a minute.A piece of salmon should be cooked to a temperature of approximately 63 degrees Celsius.If you want the clearest possible reading, use a digital meat thermometer.