Excessive Drip Loss: When salmon is past its prime, it may release an excessive amount of liquid when thawed or handled. This “drip loss” can be a sign of deterioration, particularly if the liquid is cloudy or has a foul odor.

Curled or Shrunken Edges: If the edges of the salmon fillet are starting to curl up or appear shrunken, it could be a sign of dehydration, which often occurs when the fish has been stored too long or improperly.

Presence of Mold: If you notice any signs of mold on the salmon, especially in the form of fuzzy white, green, or black patches, the fish should be discarded immediately.

Flesh that Feels Sticky: Fresh salmon should feel moist but not sticky. If the flesh feels sticky or tacky to the touch, it’s an indication that bacteria have started to grow on the surface.

Discoloration on the Inside: If you cut into the salmon and notice a brownish, gray, or greenish color beneath the surface, this is a strong indicator of spoilage. The flesh should be a consistent pink or orange color throughout.

Test with a Fork: When cooked, the salmon should flake easily with a fork but remain moist. If it crumbles apart too easily or has a dry, grainy texture, it could indicate that the fish was not fresh when cooked.

Gut Feeling: If something about the salmon just doesn’t seem right—even if you can’t quite put your finger on it—trust your instincts. Our senses are often good at picking up subtle signs that something is off.

Storage Conditions: Consider how the salmon was stored. If it was left out at room temperature for more than two hours (or one hour in hot weather), it’s at a higher risk of bacterial growth, which can make it taste off and potentially unsafe to eat.

Flash Freeze and Thawing: If the salmon was flash-frozen immediately after being caught and stored properly, it can last longer. However, improper thawing, such as leaving it out on the counter for too long, can degrade the quality and taste.

Look at the Bloodline: The bloodline (the dark red or brown streak along the side of the fillet) should be vibrant and intact. A brown, dried-out, or overly dark bloodline may indicate that the fish is old.

If salmon tastes bad, it often indicates that it has gone bad or is not fresh. Here are some signs to look for:

1. Sour or Off Taste: Fresh salmon should have a mild, slightly sweet, and buttery flavor. If it tastes sour, bitter, or unusually strong, it may be spoiled.
2. Ammonia or Chemical Taste: A fishy or chemical-like taste is a clear sign of spoilage. Fresh salmon should not taste like chemicals or ammonia.
3. Texture: Spoiled salmon might have a mushy, slimy, or overly soft texture. Fresh salmon should be firm and moist.
4. Smell: Although this is not directly related to taste, smell is a key indicator. Fresh salmon should have a mild sea-like smell. If it smells sour, overly fishy, or like ammonia, it’s likely spoiled.
5. Visual Cues: Discoloration, like dull or grayish flesh, and an off appearance can also indicate that the salmon is bad.Presence of Ice Crystals: If the salmon has been frozen and you notice excessive ice crystals on the surface, it might indicate that the fish has been frozen for too long or improperly stored, affecting its taste and quality.
6. Dull or Discolored Skin: Fresh salmon typically has vibrant, bright skin. If the skin looks dull, faded, or has dark spots, it could be a sign of spoilage.
7. Excessive Sliminess: While salmon has a natural slimy layer, it shouldn’t be overly slippery or sticky to the touch. Excessive sliminess is a sign that bacteria have started to break down the flesh.
8. Dry Edges: If the edges of the salmon fillet are dry or have a slightly leathery texture, this can indicate that the fish is starting to spoil, particularly if it’s been exposed to air for too long.
9. Separation of Muscle Fibers: Fresh salmon has a cohesive, firm texture. If the muscle fibers start to separate easily or the flesh flakes apart with minimal pressure, the fish might be past its prime.
10. Check the Sell-By Date: If you’re unsure, always check the sell-by or use-by date on packaged salmon. Even if the fish looks or smells okay, consuming it past this date is risky.
11. Cooking Test: Sometimes, cooking the salmon can bring out spoilage signs more clearly. If, after cooking, the fish smells off, has an odd texture, or tastes bad, it’s best to discard it.
12. Cooking Test: Sometimes, cooking the salmon can bring out spoilage signs more clearly. If, after cooking, the fish smells off, has an odd texture, or tastes bad, it’s best to discard it.
13. Excessive Drip Loss: When salmon is past its prime, it may release an excessive amount of liquid when thawed or handled. This “drip loss” can be a sign of deterioration, particularly if the liquid is cloudy or has a foul odor.
14. Curled or Shrunken Edges: If the edges of the salmon fillet are starting to curl up or appear shrunken, it could be a sign of dehydration, which often occurs when the fish has been stored too long or improperly.
15. Presence of Mold: If you notice any signs of mold on the salmon, especially in the form of fuzzy white, green, or black patches, the fish should be discarded immediately.
16. Flesh that Feels Sticky: Fresh salmon should feel moist but not sticky. If the flesh feels sticky or tacky to the touch, it’s an indication that bacteria have started to grow on the surface.
18. Discoloration on the Inside: If you cut into the salmon and notice a brownish, gray, or greenish color beneath the surface, this is a strong indicator of spoilage. The flesh should be a consistent pink or orange color throughout.
19. Test with a Fork: When cooked, the salmon should flake easily with a fork but remain moist. If it crumbles apart too easily or has a dry, grainy texture, it could indicate that the fish was not fresh when cooked.
20. Gut Feeling: If something about the salmon just doesn’t seem right—even if you can’t quite put your finger on it—trust your instincts. Our senses are often good at picking up subtle signs that something is off.
21. Storage Conditions: Consider how the salmon was stored. If it was left out at room temperature for more than two hours (or one hour in hot weather), it’s at a higher risk of bacterial growth, which can make it taste off and potentially unsafe to eat.
22. Flash Freeze and Thawing: If the salmon was flash-frozen immediately after being caught and stored properly, it can last longer. However, improper thawing, such as leaving it out on the counter for too long, can degrade the quality and taste.
23. Look at the Bloodline: The bloodline (the dark red or brown streak along the side of the fillet) should be vibrant and intact. A brown, dried-out, or overly dark bloodline may indicate that the fish is old.
24. Odor After Cooking: Sometimes, salmon might seem fine when raw but can develop an unpleasant smell during or after cooking. If the cooked salmon emits a strong, sour, or “off” odor, it’s likely spoiled, even if it smelled fine before cooking.
25. Oiliness: While salmon is naturally oily, an unusual amount of oil seeping out, especially if it’s accompanied by a rancid smell, can indicate that the fat in the fish has gone bad. Fresh salmon should have a clean, subtle oiliness.
26. Appearance of White Protein (Albumin): When cooking salmon, it’s normal to see some white protein (albumin) appear on the surface. However, if there is an excessive amount of this white substance, it might indicate that the salmon is not as fresh as it should be. Overcooking can also cause this, but when combined with other signs of spoilage, it’s a red flag.
27. Frozen Burn: If the salmon has been frozen and you notice large, dry, whitish spots on the surface, this could be freezer burn. While freezer-burned salmon isn’t necessarily unsafe to eat, it will likely have a dry, unappetizing texture and a bland or off taste.
28. Eyes of Whole Fish: If you’re buying a whole salmon, check the eyes. Fresh salmon should have clear, bright eyes. Cloudy, sunken, or milky eyes are signs that the fish is no longer fresh.
29. Gills of Whole Fish: Similarly, the gills of a whole salmon should be bright red or pink. If the gills are brown, gray, or slimy, the fish is likely old or spoiled.
30. Behavior in Water (for Whole Fish): If you’re purchasing live salmon (in some markets), a healthy fish should swim energetically. Lethargic or floating fish may indicate poor health or improper storage before sale.
31. Skin Elasticity: The skin of fresh salmon should be smooth and taut, with a slight sheen. If the skin is loose, wrinkled, or dry, it’s a sign that the fish has lost moisture and is likely old.
32. Testing with Lemon Juice: Squeeze a small amount of lemon juice on the raw salmon. If the flesh reacts by turning white immediately, it might indicate that the fish is not fresh. Fresh salmon should have minimal reaction to acidic lemon juice.
33. Changes in Taste Over Time: If you’ve cooked and stored leftover salmon, pay attention to how it tastes on subsequent days. If it starts to taste off or develop a sour taste after a day or two in the refrigerator, it’s best to discard it.
34. Quality of Packaging: If you’re buying packaged salmon, examine the packaging closely. If it’s vacuum-sealed but the seal is broken or there’s air inside, the salmon may have been exposed to bacteria and could be spoiled. Also, look for signs of puffiness in the packaging, which can indicate the presence of gas produced by bacteria.
35. Testing with Vinegar: Like lemon juice, vinegar can be used to test the freshness of salmon. A small dab of vinegar on the surface should cause only a mild reaction. If the flesh turns very white or starts to break down, it could be a sign that the salmon is not fresh.
36. Ambient Temperature Exposure: Consider how long the salmon was exposed to ambient temperatures during transportation or storage. If it was left out for too long in a warm environment, even if it seems okay, the risk of bacterial growth is higher, which can affect taste and safety.
37. Cross-Contamination: Be aware of how the salmon was handled. If it was exposed to other contaminated foods or surfaces, even seemingly fresh salmon can spoil quickly and develop off-flavors.
38. Professional Opinion: If you’re still unsure, consider asking a fishmonger or chef for their opinion. Experienced professionals can often detect subtle signs of spoilage that others might miss.