How Long Does Cooked Salmon Last? You Might Be Surprised!

Well the answer to the title question is dependent on whether the salmon had been frozen or refrigerated. Once cooked, salmon is prone to bacterial decomposition if not well attended to. This bacterial activity is highly dependent on the surrounding temperatures. Generally, cooked salmon is still good to eat after two days of refrigeration.

At ambient temperatures of 700F, 2 hours is all it takes for your salmon to start decomposing. For cooler refrigeration temperatures of between 320F and 540F, bacterial action will be reduced and thus allow you 2-3 days. For frozen conditions of well about 00F in a freezer, the salmon can remain intact for anywhere between 8-12 weeks. Quite convenient, don’t you think?

One thing with checking on food you suspect to be spoiled is that your health remains the main priority. Never taste food before checking for the signs outlined below. Food poisoning is the direct consequence to your body if you consume foods that have been poorly handled, packaged or stored! The last thing you want on top of a bad meal is a fat hospital bill for you and your loved ones.

Like any other food, you should check salmon for signs of rotting. The temperatures and corresponding lasting time indicated above should give you an estimate of the state of your cooked salmon. Otherwise, other ways of spotting decomposition are through visual inspection and smell.

Salmon that has gone bad has a recognisable sour to bitter smell. Fresh salmon while raw has a pinkish to orange appearance and a mild sea-like aroma. Cooked salmon has a more pronounced flavour of the ingredients you have got used to cooking with. If there’s an off-smell, there’s your first red light.

The texture and sponginess should be something to watch out for. The development of some sliminess should be a second red light. Should the eyes of a whole salmon appear cloudy or its body, especially if the gills have a greenish tinge of mold, you better get rid of that done dish!

Try pressing on the body of the salmon around where there’s more lean meat. What you should get is spongy feel and the pressed area should spring back gently. Anything other than that is another reason to dispose of the fish.

Going to the root of ensuring your fish remains fresh for as long as possible, cooking and proper storage is key. Fish do contain certain toxins that survive mild to high temperatures.

To get extra value from your cooked meats (both white and red), we recommend that you use fridge bags or airtight plastic containers. They are made of tough plastic or glass that can stand numerous rounds of usage as well as temperatures. Check out any of the following bags and containers, and choose whichever best defines your needs:

• 12" X 20" Plastic Produce Bags on a Roll

• Sealapack Resealable Reusable Self-standing, storage fridge food bags

• Rosti Mepal Airtight storage container

If you want to go the extra mile, grab a hold of a vacuum sealing machine. This nifty device works to remove air from plastic bags with foods inside it. In the end, what you will get is more storage time and retained freshness for your meats, especially salmon.

• FoodSaver Vacuum sealing system

• Gourmia GVS425 Vacuum Sealer

Salmon is one of the most delicious yet versatile foods you can find. Proper handling of both raw and cooked forms will require continuous caution.

Here are some of the actionable steps you can take to protect yourself and those you love:

• After buying raw salmon, refrigerate it within a couple of hours. Raw fish goes bad faster than cooked fish.

• To store your salmon (raw or cooked), place them in airtight bags or wrap them in heavy duty freezer bags or aluminium foils. You can even opt for airtight fridge containers. Less air flow around food will minimize spoilage.

• Cut up the fish into smaller chunks that can make it easy for thawing

• Make sure you label the storage date on your container or plastic bag. You’re welcome.

• If you have the option, always freeze salmon because of its tendency to spoil easily

• Always ensure you don’t bring cooked fish and raw fish to contact. This leads to cross-contamination and food poisoning will be imminent. Cutting boards, dishes, containers and cutlery should be cleaned before and after handling your salmon