This is raw, uncooked salmon from Trader Joe’s, though it’s marinated with some sort of seasoning. I’m really paranoid about food going bad, so I’m not sure if I should eat it. How long is salmon good after the “sell by” date?
I’m not sure if this is pertinent, but I keep my fridge cold, to the point where the spout on my Brita pitcher sometimes freezes shut a little bit and a thing of yogurt got crystally recently. I figure that gives it a little more life.
Smell it. If it smells like Salmon it’s fine, eat it. If it smells funky toss it. Those dates don;t mean much and are a guidline at best. There’s no reason to be paranoid about this kind of stuff unless you’re immunosuppressed or elderly.
It’s still good. They tend to be conservative with the sell by dates and you should have at least 5 days after that. The exact date when it goes bad depends on the product and the conditions that it is exposed to so it is hard to pin a date on it. It is best top be able to judge the quality on your own.
What they said, plus cook it well.
I’ve noticed the dates printed on fruit at TJ’s. Did the salmon actually say “sell by” or was there just a date? I went to the cash register with some veggie that had a past date stamped on it, thinking I might get a discount, but was told that the date meant when it was packaged, not it’s expiry.
Cooking it well is good advice. Besides, who wants undercooked salmon?
If you’re still uncertain and worried, though, I’d say toss it if that would help you feel better. Better to throw the fish away than cook it and fret about eating it.
Although it’s probably still fine, you can’t always judge by smell. I had a piece of smoked salmon forgotten at the back of my fridge for about two months. When I finally recovered it, it smelled and looked pretty much the same. I’m sure I would have been really ill, had I eaten it, though.
The entire Pacific rim.
DON’T cook it well. Salmon should be medium at most. I prefer it medium rare.
You’re fine with that salmon.
Why are you sure about that?
It’s smoked salmon. Smoking preserves foods. That was originally the point.
People are WAY too paranoid about food borne illnesses.
Now, some smoked salmon today is just for flavor and doesn’t have a super long long shelf-life, but at least if you kept it vaccuum packed and refrigerated, I bet it would last 6 months. Opened, well, I wouldn’t toss it after 2 months. I’d check it first.
Touché.
To be honest, though, I’ve never cooked salmon so I honestly have no idea how to cook it so it’s good. When I have steak or chicken that’s about to take a turn for the worse, I tend to overcook it, just to be safe. I would just assume that would apply to fish, but, as I said, I have no idea about salmon.
This salmon was only smoked for flavor, not to preserve it. Also, I said it looked and smelled “pretty much” the same. If I hadn’t been inspecting it, I probably wouldn’t have noticed the ooze beginning to form underneath it that definitely wasn’t there when it originally went into the fridge. That’s why I’m sure.
And it wasn’t packaged anymore - it had been opened those two months prior. Packaged, I’m sure it would have been fine.
When in doubt, ask the experts:
Alaska Seafood Marketing Institute
Note that 10 minutes is for the whole piece of fish, not each side.
Fresh fish does not smell “fishy”, it smells of the sea.
Overcooked salmon is a waste; nasty, dry stuff. Cook gently (not super high heat) and keep checking it as it cooks. Carefully check the thickest portion of the fish as it cooks, it’s done when it will flake but is still moist.
Now I need to get a salmon out of the freezer for dinner!
Hey! I didn’t even eat the mousse!
Word.
I’m kinda surprised someone hasn’t dragged up that recipe for Dishwasher Salmon yet.
I’ve made some delicious pan-seared salmon, using a cast-iron pan on very high heat. The outside forms a dark crust, and the very inside is quite rare. Is this something not that safe to eat? I hope not…