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 beloved by many for its rich, fatty texture and mild, delicate flavor. However, some unlucky seafood lovers have experienced an unpleasant metallic or chemical taste when eating this fish. Where does this weird flavor come from? Let’s explore the science behind salmon’s metallic taste.
The Causes of Metallic Tastes in Salmon
There are a few potential culprits behind metallic tastes in salmon
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Oxidation of fats Salmon is high in omega-3 fatty acids. These fats can oxidize and become rancid, imparting a bitter, metallic flavor This is especially likely in poorly handled fish
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Environmental contaminants Pollutants like mercury, PCBs, and dioxins can accumulate in salmon and alter its flavor Farmed salmon are at higher risk of contamination than wild
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Bacterial growth: Salmonella, Listeria, and other bacteria can multiply on spoiled salmon, generating metallic byproducts. Proper storage and handling reduces this risk.
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Freezer burn: Frozen salmon exposed to air can suffer freezer burn. This oxidizes fats, creating a metallic taste. Vacuum sealing prevents freezer burn.
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Cooking method: High heat and certain reactive metals can interact with salmon and amplify metallic flavors during cooking. Use gentle cooking methods in non-reactive cookware.
The Science of Taste and Metallic Sensations
To understand why salmon sometimes tastes metallic, it helps to understand how we detect flavors. Humans have receptors for five basic tastes: sweet, sour, salty, bitter, and umami. But most of what we perceive as “flavor” is actually aroma, detected when volatile molecules travel to smell receptors as we eat.
Metallic sensations are not a primary taste. Rather, they seem to be triggered by free ions interacting with taste receptors. Metal ions in foods and saliva can activate receptors for sour and salty tastes, while iron specifically may trigger umami receptors. This generates an overall metallic sensation.
Receptor interactions alone don’t fully explain metallic tastes in salmon, but chemical changes in the fish likely release compounds that activate taste receptors in this way. Oxidized fats contain free fatty acids that could trigger sour taste receptors. Bacterial byproducts may also contain ionic compounds with a metallic taste.
Choosing High-Quality Salmon
Since proper handling and storage is key to avoiding metallic flavors in salmon, start with high-quality fish from a trusted source. When shopping for salmon, look for the following signs of freshness:
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Bright, glistening flesh
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Firm, elastic texture
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Clean sea breeze or ocean aroma
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Clear, bulging eyes if whole
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Thick, slippery skin with shiny scales
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Bright red gills if whole
Also check where and how the salmon was caught or farmed. Wild Alaskan salmon is considered superior. With farmed salmon, look for organic practices and avoid fish raised in crowded pens.
Proper Storage and Handling
Once you’ve selected fresh, high-quality salmon, use proper storage and handling to maintain quality.
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Keep raw salmon chilled at 32-40°F
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Store in moisture-proof packaging or submerged in ice
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Don’t freeze previously frozen salmon
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Thaw frozen salmon in the refrigerator or cold water
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Cook salmon within 1-2 days of purchasing raw
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Consume cooked salmon within 3-4 days
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Avoid cross-contamination when preparing raw salmon
Following safe handling procedures will limit oxidation, bacterial growth, and other chemical changes that create metallic flavors in this delicious and nutritious fish.
Choosing Cooking Methods to Avoid Metallic Tastes
The right cooking method can also help avoid inducing metallic tastes in salmon:
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Poach, steam, or bake gently to limit oxidation
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Avoid reactive metals by cooking in stainless steel, enamel, or glass
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Acidic marinades can leach metal from pans – don’t use aluminum
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Cook just until opaque and flaky – don’t overcook
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Sauce or marinate to mask metallic flavors if they develop
With high-quality salmon and careful handling, you can enjoy the full rich flavor of this incredible fish. But if a metallic taste still comes through, experiment with cooking techniques to preserve salmon’s normally mild, buttery, and slightly sweet flavor.
Risks of Eating Bad Salmon
You can lessen the chances of eating bad salmon now that you know how to tell when it’s bad. But are you still planning to cook the fish that might not be safe? You might want to think again.
According to the American Academy of Family Physicians, there are two types of food poisoning you can get from fish, ciguatera poisoning and scombroid poisoning. Signs of ciguatera poisoning include gastrointestinal distress, muscle aches, headache, itching, numbness, temperature fluctuations or even a metallic taste in your mouth. Signs of scombroid poisoning include gastrointestinal distress, flushing and hives.
What Makes Salmon Go Bad?
For salmon to be “bad,” it must be past the point where it’s neither tasty nor safe to eat. Salmon can go bad if it is handled or stored incorrectly, if bacteria grow on it, or just because it is old. If you keep something in the fridge or freezer for too long, it will start to go bad.
When wondering how to tell if salmon is bad, there are a few important things to look for.
7 Reasons Why You Experience Metallic Taste in Mouth – Dr.Berg
FAQ
Why does my salmon taste chemically?
Why does fish leave a metallic taste in my mouth?
How do I know if salmon has gone bad?
Why do I have a metallic taste in my mouth?
Why does salmon taste bad when cooked?
Salmon fat is highly unsaturated, which makes it susceptible to oxidation when cooked. Oxidation causes the breakdown of the fatty acids into strong-smelling aldehydes, which are the source of salmon’s characteristic flavor. Want to broaden your seafood scope?
What are the side effects of eating Salmon?
For individuals who enjoy fish and do not have a fish allergy, salmon is a high-quality, nutrient-rich food to include in your diet. Unless an individual has a fish allergy, the side effects from eating salmon would primarily be positive for heart and brain health for instance. It is possible that farmed salmon contains higher amounts of contaminants like PCBs compared to wild salmon and that eating it regularly may contribute to an accumulation of toxins. However, very large amounts of contaminated farmed salmon would have to be consumed and many salmon farms are finding sustainable practices that considerably reduce contaminants. The benefits of eating salmon in most cases outweighs the risks. The USDA agrees that eating 4 ounces of wild or farmed salmon twice a week is safe and can give you the nutritional benefits of omega-3 fatty acids for heart and brain health.
Why is there a metallic taste in my mouth?
A metallic taste in the mouth is a type of taste disorder called **dysgeusia** . It can be caused by a variety of factors, including poor oral hygiene, prescription drugs, over-the-counter vitamins or
What does salmon taste like?
Salmon is a versatile fish that works with a wide range of ingredients. It has a subtle flavor of the ocean that isn’t overpowering. The texture should be soft and delicate. A dry fillet that doesn’t flake easily has been overcooked. Salmon is a fatty fish, so don’t go overboard eating it.