Figuring out if frozen salmon is still good to eat is important for both health and safety reasons. Eating spoiled salmon can cause food poisoning, which leads to unpleasant symptoms like nausea, vomiting, and diarrhea. Thankfully, there are some clear signs that indicate when frozen salmon has gone bad and is no longer safe to eat.
How to Tell if Frozen Salmon is Bad by Sight
Looking at the salmon can provide some of the first clues that it has spoiled. Here are some visible signs that frozen salmon has gone bad:
- Unusual discoloration – Fresh salmon is pink/orange. Grey, green, or yellow hues indicate spoilage.
- Dull, faded color – The vibrant pinks fade as salmon goes bad.
- Dry, flaky texture – Salmon develops dry spots or white crystallization when freezer burnt.
- Spongy texture – Bad salmon feels mushy and spongy.
- Mold growth – Fuzziness or spotting are clear giveaways.
- Slimy film – A thick, slippery film on the surface signals spoilage.
- Rancid odor – Bad salmon gives off a sour, fishy smell when thawed.
So inspect the color, texture, and outer appearance of the salmon. Any glaring changes from a nice pink/orange, glistening filet indicate it has spoiled in the freezer.
How to Tell if Frozen Salmon is Bad by Smell
Smell is one of the most reliable ways to test salmon freshness. Here’s what you need to know:
- Thaw the salmon before smelling it. The aromas are locked in when frozen.
- A good salmon filet has a neutral odor. It should not have a strong fishy or ammonia smell.
- Rancid salmon gives off a sour, pungent odor, similar to rotten eggs or garbage.
- Bad salmon may also smell like vinegar or nail polish remover due to chemical changes.
If thawed salmon produces a sour, fishy, or ammonia-like smell, it has likely gone bad and should be discarded. Never eat salmon with an offensive odor.
How to Tell Salmon is Bad by Texture
Feeling the texture of the thawed salmon can also help gauge its freshness:
- Fresh salmon has a firm, springy flesh. It should bounce back if pressed gently.
- Bad salmon is mushy with a soft, dull texture. The flesh falls apart when handling it.
- If the filet feels very wet, sticky, or slimy, spoilage bacteria may be growing.
- Dry white spots on the salmon indicate freezer burn.
Healthy salmon has a smooth, tender texture without being overly soft or mushy. Discard any salmon with an abnormal texture.
Identifying Signs of Freezer Burn
Freezer burn does not make salmon unsafe, but it compromises the quality and texture of the fish. Here’s how to spot it:
- Dry, hard sections on the fish
- White or greyish-brown patches
- Shriveled, wrinkly areas
- Dull, faded color
- Less moisture, flakier texture
Freezer burn develops when exposure to air in the freezer causes dehydration. It mostly impacts the taste, aroma, and texture of the salmon. While not an indication of spoilage, freezer-burned salmon is unpalatable.
How Long Does Frozen Salmon Last?
Properly stored salmon stays fresh in the freezer for 9-12 months. Follow these tips for maximum frozen shelf life:
- Freeze salmon at 0°F or below.
- Avoid temperature fluctuations that cause freezer burn.
- Wrap salmon tightly in plastic wrap and aluminum foil.
- Prevent air exposure.
- Freeze salmon within 2 days of purchasing.
Freezing inhibits bacterial growth, so salmon lasts much longer than refrigerated. But over time, enzymes start breaking it down, causing rancidity, off-flavors, and soggy flesh.
Quick Tips to Check if Frozen Salmon is Still Good
Here is a quick summary of how to check your frozen salmon:
- Inspect – Discoloration, dry spots, odor, and sliminess indicate spoilage.
- Smell – Fresh salmon has an ocean-like smell. Bad salmon smells rancid, fishy, or like ammonia.
- Feel – Healthy salmon is firm yet springy. Bad salmon is mushy and sticky.
- Freezer Burn – Not dangerous, but damages texture and moisture.
- Expiration – Properly frozen salmon lasts 9-12 months before growing inedible.
Trust all your senses. If anything about the thawed salmon seems unpleasant or “off”, it’s better to be safe than sorry and throw it away.
Can You Eat Freezer Burned Salmon?
You can eat salmon with minor freezer burn, but the taste and texture suffer:
- Spongy, dry sections with less juice
- Loss of moisture, fattiness, and smoothness
- Indistinct flavor
While still technically safe to eat when cooked, severely freezer burned salmon becomes unappetizing. Try to use frozen salmon within 3-6 months before considerable freezer burn sets in.
Can You Refreeze Salmon After Thawing?
Previously frozen salmon can be safely refrozen if handled properly:
- Only refreeze salmon that was thawed in the refrigerator, not at room temp.
- Refreeze right away, within 1-2 days max.
- Check for off smells and sliminess first.
- Make sure salmon was kept at 40°F or below when thawed.
- Do not refreeze salmon more than once.
Refreezing introduces more moisture loss and damage to the fish. But if done correctly, quality remains acceptable. Refrigerate the thawed salmon if not refreezing immediately.
Can Spoiled Salmon Make You Sick?
Yes, eating spoiled, contaminated salmon can cause foodborne illness. Here are the possible health risks:
- Salmonella – Headaches, fever, diarrhea
- Listeria – Fever, muscle aches, nausea
- Clostridium botulinum – Muscle paralysis, difficulty breathing
- Staphylococcus aureus – Severe vomiting
- Vibrio parahaemolyticus – Abdominal pain, diarrhea
So never eat salmon that looks, smells, or feels off. While cooking spoiled salmon may kill bacteria, toxins often remain. Promptly discard bad salmon.
What Diseases Does Raw Salmon Carry?
Raw salmon may contain harmful bacteria, viruses, or parasites:
- Salmonella – Most common foodborne illness
- Listeria monocytogenes – Affects newborns, elderly, pregnant women
- Vibrio parahaemolyticus – Causes gastroenteritis
- Anisakiasis nematodes – Parasitic worms
- Fish tapeworm – Intestinal parasite from raw fish
Only eat raw salmon that has been previously frozen to kill parasites. Otherwise, cook salmon thoroughly to 165°F to destroy bacteria and viruses. Proper handling and cooking destroy illness-causing pathogens.
Conclusion
Checking frozen salmon for spoiled or bad characteristics ensures you safely avoid foodborne pathogens. Look for foul odors, physical changes, freezer damage, or an expired date. It’s always better to be cautious and throw away questionable salmon. Follow safe storage guidelines to prolong frozen salmon’s shelf life. While the freezer stops bacterial growth, salmon gradually loses quality over many months. For optimal freshness and eating quality, use frozen salmon within 6-9 months. Handling salmon properly lets you feel confident that any frozen fish you defrost is safe, healthy, and delicious to eat.