Part III: How to Assess Salmon’s Freshness
The Smell Test
Fresh salmon: Clean, ocean-like aroma.
Spoiled salmon: Sour, ammonia-like, or overly “fishy” smell.
The Touch Test
Fresh salmon: Firm flesh that springs back when pressed.
Spoiled salmon: Slimy, sticky, or mushy texture.
The Visual Test
Fresh salmon: Vibrant pink or orange flesh, moist but not slimy.
Spoiled salmon: Dull color, yellow stains, or gray patches.
Part IV: Storage Guidelines
Refrigeration
Store salmon at 32–38°F (0–3°C).
Consume within 1–2 days of purchase for best quality.
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