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What the Yellow Stain Usually Is
In most cases, a yellow stain on salmon is caused by fat oxidation or protein breakdown. Salmon is a fatty fish, and over time — even in the refrigerator — its natural oils can begin to degrade when exposed to oxygen.
This can result in:
- Yellow or yellow-brown patches
- Slight changes in texture
- A dull or dry appearance
Other Possible Causes
The yellow color may also come from:
- Natural fat deposits (especially in farm-raised salmon)
- Freezer or refrigerator dehydration if the fish wasn’t tightly wrapped
- Early spoilage, particularly if the salmon was stored close to its expiration date
How to Tell If the Salmon Is Still Safe
Don’t rely on color alone. Use your senses:
Smell:
Fresh salmon should smell mild and clean.
If it smells sour, fishy, or ammonia-like — discard it.
Texture:
The flesh should be firm and spring back when pressed.
Slimy or mushy texture is a red flag.
Time:
Raw salmon typically stays fresh 1–2 days in the refrigerator once purchased. A full week is already beyond the recommended window for raw fish.
Is It Safe to Eat?
If the salmon:
- Has a strong odor
- Feels slimy
- Has been refrigerated for a week
👉 It’s safest to throw it away, even if the discoloration seems minor.
Food poisoning from spoiled fish can be serious, and cooking does not make spoiled fish safe.
How to Store Salmon Properly Next Time
- Use fresh salmon within 24–48 hours
- Store it in the coldest part of the fridge
- Keep it tightly sealed or wrapped in plastic
- Freeze it immediately if you won’t use it within two days
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