Salmon is a delicious and nutritious fish that is popular in many cuisines around the world. But once you bring it home from the grocery store, how long can you expect it to last in the refrigerator before it goes bad? Let’s dive into the details of how to properly store salmon to ensure it stays fresh and safe to eat for as long as possible.
Salmon is a popular and versatile fish that can be cooked in many ways, such as grilling, baking, or pan-searing. But how long can you keep salmon in the refrigerator before it spoils?
The general rule is that cooked salmon will last in the refrigerator for about 3-4 days. To keep it fresh, store it in an airtight container or wrap it tightly in plastic wrap. If the salmon has been sitting out at room temperature for more than 2 hours, it’s best to throw it away to avoid food poisoning.
For raw salmon, it will typically last 1-2 days in the fridge. It’s best to cook it as soon as possible for the best taste and quality. Raw salmon can also be stored in the freezer for up to 2-3 months, but make sure to use freezer-safe packaging to prevent freezer burn.
When reheating leftover salmon, use the oven or stovetop instead of the microwave to maintain its texture and flavor. Reheat it to an internal temperature of 145°F to ensure it’s safe to eat.
In conclusion, salmon is a delicious and healthy option, but proper storage and handling are crucial for freshness and safety. Follow these guidelines to enjoy your salmon dishes without any worries about spoilage or illness.
1. How long will cooked salmon last in the refrigerator?
Cooked salmon will typically last for 3-4 days in the refrigerator if stored properly in an airtight container.
2. How long will raw salmon last in the refrigerator?
Raw salmon can last for 1-2 days in the refrigerator before it should be cooked or frozen to maintain freshness.
3. How can I tell if salmon has gone bad in the refrigerator?
If salmon develops a strong fishy smell, slimy texture, or discolored patches, it has likely gone bad and should be discarded to avoid foodborne illness.
