It’s a good idea to keep salmon on hand so you can use it in your favorite recipes or make it quickly when you don’t know what else to make. But if you keep salmon around for a long time, you’ll eventually have to ask yourself, “Has this salmon gone bad?” This is a tough question.
No one wants to eat fish that’s off. That’s just a recipe for a nasty case of food-borne illness. So how do you know if salmon is bad? Here’s what to watch for.
Salmon is prized for its soft, delicate flesh and rich, flavorful taste. So when your fresh fillet or meticulously cooked salmon dinner comes out tasting unpleasantly bitter, it can be incredibly frustrating and disappointing. Where does this unexpected bitterness come from, and what can you do to avoid it? Let’s unravel the mystery behind bitter tasting salmon.
What Causes Bitterness in Salmon?
There are a few common culprits that create or contribute to bitterness in salmon
1. Oxidation
Salmon contains oils that are prone to oxidation when exposed to air This chemical reaction produces free radicals that make the fatty acids in salmon rancid or bitter tasting. Improper storage accelerating oxidation is a prime cause of bitter salmon
2. Overcooking
Cooking salmon above 140°F for too long can make it dry, flaky, and bitter. The high heat damages delicate oils and proteins. Opting for moist cooking methods avoids overcooking bitter salmon.
3. Bacterial Growth
Letting raw salmon sit too long before cooking allows bacteria like Pseudomonas and Shewanella to multiply. These release enzymes that break down fatty acids into bitter compounds.
4. Poor Quality
Lower quality salmon from questionable sources may have textural flaws or chemical changes from poor handling that influence taste. Inspect salmon closely and buy from reputable sellers.
5. Strong Seasonings
Heavy handed use of bitter and overpowering ingredients like pepper, vinegar, and alcohol when seasoning salmon can make it unpalatably bitter. Practice restraint when seasoning.
Preventing Bitter Salmon
Follow these tips to stop your salmon tasting bitter:
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Store raw salmon below 40°F wrapped tightly to minimize air exposure and oxidation.
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Cook gently using moist heat methods like steaming, poaching, or baking en papillotte. Avoid grilling or broiling which overcook.
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Marinate raw salmon in acidic ingredients like lemon, lime, vinegar, or wine which inhibit bacterial growth.
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Purchase sashimi-grade salmon, inspect its color and scent closely, and use ASAP for best quality.
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Balance pungent flavors with acid, sweetness, or fat when seasoning to prevent overshadowing salmon.
Proper storage, preparation, and cooking will keep your salmon tasting deliciously mild and buttery rather than bitter.
Salvaging Bitter Tasting Salmon
If your salmon still comes out bitter, all is not lost. Try these tricks to combat bitterness:
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Soaking in milk or a brine temporarily removes some bitterness from raw salmon, if caught early.
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Marinating cooked salmon in a flavorful sauce with citrus, vinegar, spices, herbs, sweetener, and oil can mask bitterness.
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Serving salmon with a starch like potatoes can temper bitterness. Starch molecules bind to bitter compounds.
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Grinding or pureeing slightly bitter salmon into spreads, dips, or patés dilutes unpleasant flavors.
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Curing salmon into lox-style preparations helps transform fishy flavors into tangy, pleasant ones.
With clever maneuvers in the kitchen, you can outwit bitterness and enjoy salmon at its peak of flavor.
Warning Signs to Discard Bitter Salmon
While unpleasant taste alone may not pose a health risk, pronounced bitterness accompanied by the following are signs your salmon has spoiled and is unsafe to eat:
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Fishy, ammonia-like, or putrid odor
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Slimy texture and drippy liquid
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Discoloration – brown, yellowish, or grayish hues
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Mold fur, especially if fuzzy-looking
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Visible dots of bacterial colonies
When salmon shows these warning signs in addition to intense bitterness, it is best to cut your losses and send it to the trash rather than your dinner table.
FAQs About Bitter Tasting Salmon
Here are answers to some frequently asked questions about bitter salmon:
Q: Why is my smoked salmon bitter?
A: Hot smoking at high temperatures can make salmon bitter. Opt for cold smoked salmon instead.
Q: Can canned salmon taste bitter?
A: Yes, oxidization from the canning process may contribute bitterness. Rinsing before use helps.
Q: Why is wild salmon more bitter than farmed?
A: Wild salmon have more omega-3s which oxidize faster. Farmed salmon have milder flavor.
Q: Is it possible to remove bitterness from cooked salmon?
A: Unfortunately, once cooked, there is no way to eliminate bitterness entirely. Masking it is the best bet.
Q: Should I rinse all salmon before cooking it?
A: Yes, rinsing helps remove bacteria responsible for bitterness and improves flavor. Pat dry before cooking.
The Takeaway
With salmon’s relatively short shelf life and delicate oils prone to oxidization, some bitterness is, alas, inevitable from time to time. But you now have the knowledge to minimize it happening and troubleshooting tricks to make the best of a bitter situation. Armed with this intel, you can have the confidence to master cooking consistently delicious, mild salmon worth savoring.
How to Tell if Salmon Has Gone Bad: SMELL
Smell is often a dead giveaway for spoiled salmon. Fresh salmon should have little to no smell. That’s right — the best fish doesnt smell particularly fishy. Its the bad fish that smells strongly of that characteristic “fishy” smell.
If you smell anything other than “fishy” when you smell salmon, like ammonia or something rotten or sour, you should probably throw it away.
How to Tell if Salmon Has Gone Bad: TEXTURE
Is the way your whole salmon or salmon filet looks not enough to tell you if it’s spoiled? You can also feel the salmon to see if it’s spoiled.
Press into the filet and then remove your finger. Does the flesh spring back into place? Does it feel firm? If not, your filet may be spoiled. Salmon thats gone bad will often feel almost like it’s about to fall apart, or sometimes mushy.
When you touch your fish, look out for slimy or sticky residues, which are both signs that it has gone bad.