If the yellow stain appears to be more of a discoloration or looks slimy, this could indicate bacterial growth. Spoiled fish may develop off smells, textures, and colors, including yellowing.
Bacterial contamination can also cause a change in color, and the fish may have a strong, unpleasant odor. If it smells “off” or sour, it is likely spoiled and should not be consumed.
3. Fatty Tissues in Salmon
Salmon has a high fat content, particularly in certain parts of the fish (like the belly or skin), and sometimes the fat can separate or become more prominent with age. This can lead to a yellowish tint, especially near these fattier sections. If this is the case, and the fish otherwise looks and smells fine, it might still be safe to eat, although the texture and taste may be altered.
What to Do:
Smell the Salmon: Fresh salmon should have a clean, ocean-like smell. If it smells sour or fishy, it’s likely spoiled.
Look for Other Signs: If the fish feels slimy or has an overly strong odor in addition to the yellowing, it is best to discard it.
Check the Storage: If the salmon was improperly stored (e.g., kept at an incorrect temperature or left in the fridge for too long), it could have spoiled. Salmon is best consumed within 1-2 days of purchase for the freshest taste and safety.
If you are in doubt, it is always safest to discard the fish rather than risk food poisoning.
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