How Long Is Raw Salmon Good In The Fridge? Resolved

Last Updated on September 13, 2024 by Shari Mason

Many people really enjoy the flavor and health benefits of **raw salmon**. However, they often wonder: How long does raw salmon stay **fresh** in the fridge?

The shelf life of raw salmon can vary depending on several factors, including the temperature of the fridge, the type of salmon, and how it was stored. 

So how long is raw salmon good in the fridge? Let’s find out.

How Long Will Raw Salmon Last In The Fridge?

Raw salmon will last in the refrigerator for 1-2 days. It is essential to store it at a temperature of 40°F or below, in the coldest part of the refrigerator, to slow down bacterial growth. 

Raw salmon [1] should also be tightly wrapped or covered to prevent contamination from other foods or bacteria in the refrigerator.

” If I had the choice between smoked salmon and tinned salmon, I’d have it tinned. With vinegar.”

– Harold Wilson, Former Prime Minister Of the UK

It is also recommended to consume or cook the raw salmon within the first two days to ensure that it is fresh and safe. 

It is important to note that the shelf life of raw salmon can vary depending on several factors, including the type of salmon, how it was processed, and how it was stored, so it is always best to check the expiration date or use your best judgment to determine its freshness.

Read:

• How To Eat Raw Salmon At Home?
• What Type Of Salmon Is Used For Sushi?
• How Much Salmon Per Person?

Factors Affecting The Shelf Life Of Raw Salmon

1. Type of Salmon: Different types of salmon have varying shelf lives, with wild salmon generally having a shorter shelf life than farmed salmon.
2. Processing: How the salmon is processed, such as fresh or frozen, can affect its shelf life. Fresh salmon will have a shorter shelf life than frozen salmon.
3. Temperature: Raw salmon should be stored at a temperature of 40°F or below to slow down bacterial growth. The temperature of the refrigerator, as well as the temperature of the salmon before it is stored, can affect its shelf life.
4. Packaging: Raw salmon should be tightly wrapped or covered to prevent contamination from other foods or bacteria in the refrigerator. The type of packaging used can also affect its shelf life.
5. Hygiene: Good hygiene practices, such as properly washing hands and utensils, are essential to ensure that the raw salmon stays fresh and free from bacteria.

Can You Freeze It?

Yes, you can freeze raw salmon. Freezing raw salmon can extend its shelf life and help preserve its freshness. To freeze raw salmon, wrap it tightly in plastic or aluminum foil and place it in an airtight container or freezer bag. 

It is essential to label the package with the date it was frozen and to freeze it as soon as possible after purchase. Raw salmon can be stored in the freezer for up to 6 months. 

When ready to use it, thaw it in the refrigerator overnight or in cold water, ensuring to keep it at a safe temperature.

It is important to note that freezing does not eliminate bacteria, so adequately handling and storing frozen salmon is essential to ensure that it is safe to eat.

Signs That Raw Salmon Might Have Gone Bad

1. Smell: Fresh raw salmon has a light, fresh smell, while spoiled salmon will have a strong, pungent odor. If the salmon smells off, it is best to discard it.
2. Appearance: Fresh raw salmon has a bright, glossy appearance and firm flesh, while spoiled salmon may have a dull color and appear slimy or sticky.
3. Texture: Fresh raw salmon should have a firm, moist texture, while spoiled salmon may feel dry, mushy, or sticky.
4. Discoloration: Fresh raw salmon should have a consistent color, while spoiled salmon may have brown or gray discoloration.
5. Mold: Mold can grow on raw salmon if it is not stored correctly or has been kept for too long.

Tips On How To Store It

1. Temperature control: Raw salmon should be stored at a temperature of 40°F or below in the coldest part of the refrigerator to slow down bacterial growth.
2. Proper packaging: Raw salmon should be tightly wrapped or covered to prevent contamination from other foods or bacteria [2] in the refrigerator. Consider using an airtight container or freezer bag to help maintain its freshness.
3. First in, first out: When storing raw salmon, use the oldest products first to minimize the time it is stored in the refrigerator.
4. Label and date: Label the raw salmon with the date it was purchased or processed to help keep track of its shelf life.
5. Proper hygiene: Good hygiene practices, such as properly washing hands and utensils, are essential to ensure that the raw salmon stays fresh and free from bacteria.

FAQs

In Conclusion

Raw salmon has a relatively short shelf life in the refrigerator and should be consumed within 1-2 days to reduce the risk of foodborne illness. 

Proper storage, such as keeping it at a temperature of 40°F or below and using airtight packaging, can help extend its shelf life.

Cooked salmon has a slightly longer shelf life of 3-4 days but should still be stored properly and consumed within four days of cooking. 

If you cannot use the raw salmon within two days, it is best to freeze it. Following these guidelines can help ensure that your raw salmon stays fresh and safe to eat.

References:

1. https://www.healthline.com/nutrition/salmon-nutrition-and-health-benefits
2. https://www.britannica.com/science/bacteria