Why is My Salmon Yellow? Deciphering the Color Changes

Salmon is one of the most popular and nutritious fish around. Rich in protein and omega-3 fatty acids, this oily fish provides numerous health benefits. However, salmon can undergo some unappealing color changes that may make you wonder if it’s still safe to eat.

If your fresh salmon has turned yellow, is it spoiled? What causes this yellowing? And can you still eat yellow salmon or should you throw it out? Let’s find out.

Normal Salmon Color Variations

Salmon flesh naturally ranges in color from deep red to pale pink. Wild salmon typically has a deeper reddish-orange hue due to their diet rich in krill and shrimp. Meanwhile farmed salmon appear more pink or peach as their feed contains less of the pigments astaxanthin and canthaxanthin.

It’s also common for salmon to display lighter shades around the belly area where there is less fat. On a whole salmon, the meat near the head is often paler than the fattier tail section. These color variations are normal and do not indicate spoilage.

Why Does Salmon Turn Yellow?

Seeing yellow areas on your salmon can definitely be off-putting. But before you toss the fish in the trash, consider what may be causing this color change. There are a few reasons why your salmon flesh may turn yellow:

Freezer Burn

Freezer burn occurs when frozen salmon is exposed to air. This oxidizes the fish oils resulting in dried out yellowish patches. Proper freezing methods help prevent freezer burn

Seal fish in airtight packaging with no air pockets. Vacuum sealing works best.
Ensure no part of the fish touches the sides of the freezer where it may stick and become exposed.
Freeze fish quickly at 0°F or below. Slow freezing causes large ice crystals that damage cell structure.
Don’t refreeze previously frozen salmon. The texture will degrade each time it’s frozen.

Fatty Acid Breakdown

Over time, the omega-3 fatty acids in salmon can oxidize and degrade, causing a loss of quality. The high fat content makes salmon more susceptible than other fish. Proper storage is key to slow down this process.

Keep fresh salmon as cold as possible, just above freezing at 34-38°F.
Freeze salmon if not using within 2 days. Frozen at 0°F, it will last 3-8 months.
When thawing frozen fish, do it overnight in the fridge. Avoid room temp thawing.

Bacterial Growth

As salmon starts to spoil, bacteria feed on the protein breaking it down. This initially causes white areas on the flesh as protein denatures. As decay progresses, enzymes from the bacteria further degrade the fish, producing yellowing.

Store fresh fish on ice. Use within 2 days.
Cooked salmon stays fresh in the fridge 3-4 days. Discard if smelling unpleasant.
Don’t leave salmon or any perishable food above 40°F for over 2 hours.

Density Differences

On a whole salmon or thick steak, the denser areas of flesh near the skin may appear more yellow. This is because the lighter-colored fat dissipates after cooking, leaving the yellow hued meat behind. It’s more noticeable on wild salmon which contains less fat.

Smoking

Most smoked salmon like lox turns yellow-orange during the hot smoking process. The color comes from a chemical reaction between the smoke compounds and the fish. It’s normal and not a sign of spoilage.

Can You Eat Yellow Salmon?

If your fresh salmon shows small yellowish patches due to minor freezer burn or fatty acid breakdown, it is likely still fine to eat. Simply trim off the discolored portions.

However, if the yellowing is accompanied by physical changes like dried out, mushy textures or foul odors, it means the salmon has spoiled due to bacteria. Do not eat salmon that smells rancid or feels slimy. Always inspect the eyes, gills and flesh for bright color and firmness. Discard if they appear dull or grey.

For frozen salmon, moderate freezer burn along the edges can be cut away. But if large sections are yellow and dried out, it is best not to risk eating the damaged portions.

The takeaway? A little yellowing is normal and OK, but if it’s extensive or combined with other signs of spoilage, it’s safest to throw out the salmon. When in doubt, remember “when yellow appears, toss out your fish my dears!”

How to Prevent Yellowing

Now that you know what makes salmon turn yellow, here are some tips to avoid it:

Purchase fresh, sushi-grade salmon on ice. Look for bright eyes, red gills and flesh that springs back when pressed.
Keep fresh salmon as close to freezing as possible, between 34-38°F.
Freeze salmon if not using within 2 days. Portion into airtight freezer bags removing air pockets.
Thaw frozen fish overnight in the refrigerator. Do not leave at room temperature.
Cook salmon within 1-2 days of thawing. Use cooked salmon within 3-4 days.
Store cooked salmon in an airtight container to prevent freezer burn if freezing.
Avoid repeated freeze-thaw cycles. Refreezing causes faster quality deterioration.
When buying frozen fish, look for vacuum sealed packaging with no frost or ice crystals which indicate freezer burn.
Eat smoked salmon like lox within 3-5 days of opening the package. Keep refrigerated.

What If My Salmon Looks Gray?

Sometimes instead of yellowing, spoiled raw salmon turns an unappetizing gray color. This happens due to the natural pigment astaxanthin breaking down over time.

As astaxanthin degrades, so does the red-orange coloring it provides. Without this pigment, the gray flesh of the fish becomes visible. Graying most often shows up around the belly area since this section contains less astaxanthin.

Prevent graying and extend salmon’s shelf life by keeping it icy cold around 35°F. Only buy fresh fish that looks brightly colored, with no gaps in pigmentation. Discard any grayish salmon that also gives off a fishy odor or has a mushy texture.

Storing Salmon Properly

Since salmon is so perishable, proper storage is crucial to prevent yellowing and other signs of spoilage. Here are some salmon safety tips:

When shopping, be the last stop before checking out. Go straight home to refrigerate.
Keep raw salmon on ice or as close to 32°F as possible. Use within 2 days.
Freeze if not using salmon within 48 hours. Freeze at 0°F or below.
Wrap tightly in plastic wrap to prevent freezer burn if not vacuum sealing.
Cooked salmon lasts 3-4 days in the fridge. Discard if smelling unpleasant.
When thawing frozen fish, plan a day or two ahead. Thaw in the refrigerator, not at room temperature.
Cut away any yellow sections from freezer burned areas before cooking.
Consume smoked salmon within 3-5 days of opening.

With the proper purchasing, handling and storage, your salmon can retain its appetizing color and freshness. Then you can enjoy all the nutritional benefits this fabulous fish has to offer. Just follow these tips to keep your salmon a beautiful shade of pink.

Baked Salmon, Yellow Rice & Spinach ~ Yum Yum!

How do you know if salmon is bad?

You can tell if salmon is bad by reading labels and assessing a few sensory cues, including how it smells, looks and feels. Expiration date: Check the salmon’s label for the expiration date. If it’s past the date, toss it. Smell: Fresh salmon should have a neutral or mild smell. If the salmon smells fishy, sour or ammonia-like, then it’s gone bad.

What causes yellow and orange snot?

The discharge that comes from the nose is called snot. It is also called nasal mucus. Snot can be clear, green, black, yellow, or orange depending on the underlying condition. Yellow snot is a sign of viral infection. It is a sign of the body fighting back the virus. The yellow color is from the white blood cells. Orange or brown-colored snot could be a result of old blood exiting rhe body.

How do you know if salmon is spoiled?

Appearance: Fresh salmon fillets should be bright pink or orange with no discoloration, darkening or drying around the edges. If you notice any dull or gray coloring, dark spots or filmy white residue, then it’s a sign that the salmon has spoiled. Whole fish should have clear, shiny eyes and red gills.

What does spoiled salmon smell like?

Smell is often a dead giveaway for spoiled salmon. Fresh salmon should have little to no smell. That’s right — the best fish doesn’t smell particularly fishy. It’s the bad fish that smells strongly of that characteristic “fishy” smell.