It’s a common question that many people have when preparing salmon: can you still eat salmon if the flesh has turned brown? The short answer is yes, salmon is still safe to eat when the color has changed from the typical orange-red hue to a brown or grayish tone. However, the quality and taste can start to deteriorate once the salmon has begun to turn. Let’s take a closer look at what causes salmon to turn brown, whether it’s still ok to eat, and how to prevent discoloration.
What Causes Salmon to Turn Brown?
There are a few common culprits that can cause salmon to turn brown:
Oxidation
The natural pigments that give salmon its distinctive orange-pink color are called astaxanthin and canthaxanthin. When salmon is exposed to oxygen, these pigments will start to oxidize, breaking down the colorful compounds and resulting in a duller, brownish tone. This oxidation process can happen once the salmon is no longer alive, or if a fillet sits out too long before cooking.
Bacteria Growth
If fresh salmon isn’t stored properly at a cold enough temperature, bacteria can start to grow and multiply. This bacteria growth causes the flesh to turn an unappetizing shade of brown, gray, or yellow. Proper refrigeration is key to preventing this.
Freezer Burn
When salmon has been stored in the freezer for too long, freezer burn can start to develop. This causes dehydration and oxidation of the fatty acids in the fish, turning it dry and brown. To avoid this, freeze salmon in moisture-proof packaging and don’t exceed the recommended storage time.
Overcooking
Cooked salmon can turn brown from overcooking. This causes the proteins in the fish to become denatured and the flesh to dry out. Salmon should be cooked to an internal temperature of 145°F and removed immediately to prevent overcooking.
Is Brown Salmon Safe to Eat?
While brown salmon may not look very appealing, in most cases it is still safe to eat as long as it was stored properly and there are no overt signs of spoilage like an off smell or slimy texture.
Here are some guidelines on when brown salmon is ok to eat:
- If fresh salmon has started to turn brown around the edges but still looks fine in the center, these outer areas can be trimmed off and the rest cooked as normal.
- Previously frozen salmon that is brown due to freezer burn can be safely eaten, though the texture and moisture content may be compromised.
- Discoloration from overcooking does not make the salmon unsafe, though it may be drier and less flavorful.
- If the brown coloration is due to bacteria growth, the salmon should be discarded.
- If the salmon has an unpleasant “fishy” or ammonia-like odor it should be thrown away.
When in doubt, remember the old saying “when fish smells fishy, it is no longer fresh”. Use your senses – if the salmon otherwise seems fine, it likely is.
How to Prevent Salmon from Turning Brown
To keep fresh salmon looking its best:
Store at Proper Temperatures
– Keep fresh salmon very cold at 32-38°F until ready to cook.
– Don’t allow fresh salmon to sit out at room temperature.
– Freeze at 0°F if not using within 2 days.
Buy High Quality Fish
– Look for firm, glistening salmon without any dull or brown spots.
– Make sure it smells fresh, not fishy.
– Ensure it’s properly chilled in the seafood case.
Handle with Care
– Avoid rough handling that can bruise the flesh.
– Keep out of direct sunlight which speeds oxidation.
– Rinse with cold water and pat dry with paper towels.
Cook and Store Properly
– Cook salmon within 2 days of purchasing.
– Cook to proper internal temperature of 145°F.
– Let rest 3 minutes before serving to complete cooking process.
– Store cooked salmon in airtight container for up to 3-4 days.
Tips for Preparing Brown Salmon
If your salmon has started to discolor or turn brown, you don’t necessarily have to throw it out. Try these preparation tips:
– Trim off any brown or gray areas – the rest should be fine.
– Soak in milk or marinate in something acidic like lemon juice or buttermilk. This can revive the color a bit.
– Use sauces, glazes or spices to flavor and mask brown flesh.
– Flake for salmon patties, salad, or dip instead of serving fillets.
– Turn into salmon croquettes by mixing with breadcrumbs, egg, and seasonings.
– Use high cooking temperatures like grilling or broiling to add color.
– Focus on texture over appearance – if it doesn’t smell bad, it’s likely still good eating!
Conclusion
While it may not be the most visually attractive, brown salmon is usually still fine to eat as long as it hasn’t gone bad. The discoloration is harmless, though the taste and texture can deteriorate so it’s best to cook it soon after browning occurs. Prevent it from turning brown in the first place by properly chilling, handling, cooking, and storing this fish. With some creative preparation, you can still enjoy salmon even if it loses its trademark color. Trust your senses, handle with care, and you can confidently eat salmon when it’s brown.