Sinking your teeth into a tender salmon fillet creates a cascade of salty and savoury flavours on your tongue as the fish melts in your mouth. Bting into a piece of salmon gone bad, however can spell huge problems however, especially it contains the deadly e.coli bacteria. Sometimes marinade and other flavourings mask the smell of bad fish, so it's vital to carefuly inspect any type of fish before preparing to cook it. Follow a few simple steps before making salmon so that your experience with this delicate fish remains positive.
Smell the fish to see if you detect a foul odour. A light fishy smell is normal, but bad salmon smells really rancid and fishy.
Look at the colour of the flesh on the inside of the fish. Salmon can develop discolourations or brown spots as it goes bad.Salmon should have a healthy pink or red colour that isn't dull. Sometimes it's not always easy to tell if the fish is dull because dye is added to some salmon, so check for other signs of freshness also.
Check to fish to see if the inner muscle tissues are still fused closely together. You should see the lines, but they should have a tight hold together on the top of the fish. These areas gradually pull apart as salmon goes bad, so it will look like there are gaps in the fish.
Touch the pink salmon flesh to feel the texture. It should have a slightly firm, but non-slimy feel. Bad salmon can develop a thin coat of slime on top. Fresh salmon does have a light shine, but it's not from slime.
Look at the eyes of the fish if the head is in tact. The eyes should have a clear, bright appearance without any cloudiness or dark spots.