Salmon is a very popular fish due to how delicious it tastes.
It’s also packed with many nutrients and health benefits that we all need more in our diet.
Salmon is a fish that can be cooked in many different ways.
However, how long does salmon last? If you’re not sure how to store it or how long it will last, this article should help.
What is Salmon?
Salmon is a fish belonging to the family Salmonidae, and many sub-species live all over the world.
The largest groupings are Pacific (Oncorhynchus) and Atlantic (Salmo).
These species have been described by their coloration: pink/red for those from the Pacific and silver for those from the Atlantic.
Some of these sub-species have been harvested in abundance, with the consequent collapse of fisheries is known as overfishing or fishery depletion.
This has resulted in a great scarcity for some species, such as Chinook salmon.
Most wild salmon are anadromous fish—meaning they hatch on land but then swim to open water where they feed before returning to freshwater lakes and streams to grow their smolt body parts until adulthood (they turn into “steelhead” at this stage).
They can also be found living permanently in freshwater environments like lakes, rivers, estuaries, and large dams.
Salmon can also be farmed, and they are a popular choice as food.
There are many recipes for cooking fresh salmon.
The fish’s skin is often eaten, and some people eat both the meat and bones, but most consume the fillet.
Some types can also be canned or frozen.
Salmon is usually cooked whole to preserve taste in a moist environment either by baking/broiling/grilling or pan-frying them with minimal oil until they flake easily from their skins (generally about five minutes on each side).
Difference Between Atlantic and Pacific Salmon?
Atlantic salmon are born in the ocean, swim to freshwater, and return to spawn.
Pacific Salmon stay at sea all their lives before returning to spawn.
Atlantic salmon have black spots on their scales, while Pacific is a silver color with no markings.
The Atlantic has stronger jaws than the Pacific which means it can eat more things, including crustaceans, insects, and other types of fish.
Pacific salmon are more streamlined than the Atlantic, making them faster swimmers in the open ocean but slower when swimming upstream.
The difference between Atlantic and Pacific Salmon is that they live their lives very differently – with different migratory patterns, physical traits such as scales or jaw size, diet preferences, and swimming speeds – before returning to spawn.
Benefits of Salmon
If you’re looking to add more protein and omega-rich fat to your diet, salmon may be the perfect food for you.
This tasty fish is rich in lean proteins, healthy fats, and vitamin D.
These are important nutrients that can help promote a balanced lifestyle by contributing to many aspects of wellness like reducing inflammation or improving brain function.
Some studies suggest that adding seafood like shrimp or salmon to one’s diet regularly might reduce the risk of heart problems such as high cholesterol levels.
Salmon is an excellent source of Vitamin B12, which has been shown to increase energy metabolism while boosting cognitive functions.
Salmon also provides the body with DHA and EPA, which are naturally a part of the brain’s core.
The amino acid content also helps promote muscle growth necessary for weight management because they are a building block of protein.
Salmon is an excellent food that can help you meet your daily protein needs while also providing important fat and vitamins to promote balance in one’s life.
How to Store Raw Salmon?
When storing raw salmon, there are a few things to keep in mind.
The first is the temperature of your fridge or freezer.
If you live in an area where temperatures can be very high, try and store it close to the bottom to stay as cold as possible.
For those who have refrigerators with dual zones – one for fresh produce and one for meat – place the fish on top because these areas tend to stay colder than anywhere else inside them.
Another thing to remember is how long you plan on keeping it before cooking or eating it; if you don’t need all of this wonderful protein right away, then freezing will extend its shelf life by weeks (or even months).
Allowing fish frozen at 0°F to thaw naturally takes about two days in the fridge.
You can also try other thawing methods, such as placing it under cold water or leaving it on a plate at room temperature until it’s fully defrosted.
If you plan on eating all the fish within a few days after purchasing, then refrigerating is best; otherwise, freezing will help keep your fish fresh for up to six months.
How Long Does Raw & Frozen Salmon Last?
Salmon is packed with protein, omega-fatty acids, and B vitamins.
The average shelf life of raw salmon is about three days in the fridge if it’s stored properly.
Fish should be wrapped tightly with plastic wrap or sealed in a heavy-duty freezer bag to avoid oxidization from air exposure which will make your fish turn bad quicker.
Fish frozen may last up to 6 months before going bad as long as you freeze it at a low enough temperature to avoid ice crystals forming inside the packaging.
The best way to store raw fish is in a sealed container or an air-tight bag so that it can be easily moved and doesn’t leak everywhere when you go to use it.
Plan on eating your salmon within three days of buying it for optimal safety standards.
Ensure that when thawing frozen fish on ice, all parts are submerged so bacteria don’t grow.
The texture changes slightly once it’s thawed, but the fish will remain safe for a short period on ice.
It is best to discard any raw or frozen salmon that has been left at room temperature for more than two hours if it has not already spoiled.
How to Tell if Salmon is Bad?
Although salmon is a healthy and nutritious food, if it has not been stored properly, there is potential for spoilage.
Fish begins to go bad because of the oxidization process in which meat starts to change color from pinkish to brown or grey.
A salmon’s flesh can also decay due to bacteria that form on the surface of its skin when exposed to oxygen.
Rather than let your nose decide whether or not fish has gone bad, follow these simple steps below:
- Check the smell – If you smell anything off about a piece of seafood, then chances are it’s spoiled and should be thrown away immediately. Fish goes rancid quickly, so this might clue you into what needs to happen next. Sometimes though, mild odors like that of the ocean, bread, or butter are not signs that something is bad.
- Check for clumps – The flesh should be firm to the touch, and it shouldn’t have any visible liquid on its surface when you poke at it with your finger. If there is, then this might mean that bacteria has begun eating away at the meat.
- Look out for off colors – Fish will change color from pinkish to brown or grey as it ages, which means that if either of these happens, chances are fish may not be good anymore, so don’t take a chance.
It’s always a good idea to inspect your food before cooking it, and in this case, salmon is no exception.
Now that you know how to tell if salmon has gone bad be sure not to take any chances.
The most important factor in determining how long salmon will last is whether or not it has been frozen.
Frozen fish lasts up to 6 months, while fresh and smoked fish can only be stored for a few days before they spoil.
The best way to keep your raw salmon is on ice with the bag open so that air circulates freely around the product.
If you’re unable to refrigerate your seafood, make sure you cook it thoroughly before serving.