Fish can be kept in a freezer or a refrigerator before being eaten.It is no longer safe or healthy to cook with spoiled meat.If you want to know if fish has gone bad, you need to take into account the sell-by date printed on the packaging, the location of the fish, and the smell.If fish shows signs of being spoiled, it is best to discard it.
Step 1: The fish should be tossed 2 days after the sell-by date.
The sell-by date is when raw fish goes bad, and it doesn’t last very long in a refrigerator.The sell-by date is on the packaging.The fish should be thrown out if more than 1 or 2 days have passed.If you want to prolong the shelf life of fish, put it in the freezer.If the fish has a use-by date, don’t keep it past that date.If fish is not eaten by the printed date, it will begin to spoil.
Step 2: You can keep fish in the fridge for up to 6 days past the sell-by date.
If you store cooked fish in the refrigerator, it will keep longer than raw fish.The fish will need to be thrown out if you haven’t eaten it before the sell-by date.If you know in advance that you won’t use the fish before it expires, put it in the freezer.Write down the sell-by date if you plan to discard the original packaging after cooking the fish.You can attach a sticky note to the Tupperware and write the sell-by date on it.You can write the date on a notepad in the fridge.
Step 3: The sell-by date is between 6 and 9 months.
It is possible to keep frozen fish for much longer than refrigerated fish.smoked salmon is the only exception to this rule.smoked salmon only lasts between 3 and 6 months in a freezer.Even if you bought it raw or cooked it, you can always freeze it.Place the pieces of salmon in an air-tight plastic bag or wrap them in a layer of plastic.
Step 4: Feel the slimy coating on the fish.
The outer surface of a fish will become wet as it ages and becomes bad.This is a sign that your fish is getting old.The slimy texture on the meat will feel slippery once the fish has been spoiled.If you notice the beginning of this slimy texture, you should discard fresh fish.After it starts to go bad, cooked fish will not develop a slimy coating.
Step 5: The smell of fish is strong.
All fish smell like fish.The smell of bad fish will get worse as time goes on.The smell of rotting meat will develop into a potent fish smell if given enough time.The smell of fish will grow stronger as it continues to spoil.The best time to discard fish is when it starts to smell bad.
Step 6: The fish needs to be inspected for a milky color.
Light pink or white fish meat has a thin, clear film of liquid.As fish ages and becomes bad, the meat will become glossy and creamy.The fish may have a blue tint to it.If you have already cooked your fish, it won’t develop a color.The sign only applies to raw fish.
Step 7: Check for signs of freezer burn.
If you have kept fish in the freezer for more than 9 months, it may show signs of freezer burn.Look for peaks of ice that have formed on the fish’s surface, as well as discolored patches.Food that was burned in the freezer should be discarded.Freezer-burned food can still be eaten, but it won’t make you sick.As freezer burn sets in, fish will lose most of its flavor and texture.
Step 8: White lines in meat can disappear.
Salmon is known for its thin white lines which separate the layers of meat.The lines show that the fish is still fresh.The salmon has gone bad if you notice that the white lines have disappeared or that they have turned to a gray color.
Step 9: If the salmon is still firm, press it.
Fresh salmon should be firm to the touch.It is likely that salmon in your refrigerator has expired.The white lines between the salmon are indicative of its freshness.The meat is almost certain to be mushy once the lines have faded.
Step 10: There are spots on the salmon.
Salmon will become discolored as it ages, unlike other types of fish.The meat has a surface.If you see spots that are not the healthy pink color of salmon, it’s probably expired.Most of the discolorations on salmon are dark.Small white-ish patches can be found in spoiled salmon.