Exact Answer: 2 Days
Salmon is classified as oily fish which is common fish food consumed by almost everyone in the world. It is a great source of protein and omega-3 fatty acids. There are two types of salmon like wild and domesticated salmon called fish farming. The taste of wild salmon and domesticated salmon is different due to different conditions of survival. Wild fishes eat small fishes from the rivers, ponds, and oceans. Domesticated salmon are fed a diet that is good for their health and helps them to grow faster.
When it comes to taste the wild salmon is considered good but it doesn’t follow the parameters of food safety as they can get pollutants inside their body from the industrial waste. It has chemical waste like mercury on their body due to the presence of water where they live.
How Long Salmon Last In Fridge?
Salmon varies from orange to need in color due to the presence of some pigments. Wild salmon have white flesh so differentiation is easy between them. It is the most common and popular type of fish consumed globally in many forms and dishes. The color of the salmon is due to the presence of the carotenoid pigment, largely astaxanthin, and canthaxanthin in the flesh of the salmon. In wild salmon, carotenoid eats krill and tiny fish which affect their color.
It has good nutritional values too with great texture and taste. It has no carbohydrate content, 20% protein, 6% fat, and 69% water. It supplies about 20% of vitamin B, vitamin B12, 52% selenium, 29% phosphorus, and 142 calories. I provide some dietary minerals like moderate copper about 15%, and potassium for about 10%. In wild salmon environmental pollutants come mainly from the treatment plants mostly in metropolitan cities because of the large numbers of factories.
The pollutants commonly found are PCBs, metformin, and mercury which are very dangerous for human consumption, and for fishes they might die. They affect your health badly if consumed for a longer time and in large quantities. There are many dishes which are prepared with salmon like gravlax, Lohikettio, Lomi salmon, Lox, Rui-be, Salmon burger, Salmon Tartare, Salmon Sashimi, kippered salmon, and many other dishes which are consumed globally.
Cooking salmon in different ways make them tasty, but they need to be stored properly at the proper temperature in the fridge or freezer. The salmon stays for about two days in the fridge.
| Condition | Duration |
| Fridge | 2 Days |
| Freezer | 9-12 Months |
Why Does Salmon Last That Long In The Fridge?
There are many traditional dishes prepared using raw salmon like sashimi, a Japanese dish with thinly sliced raw fish, and gravlax, a nordic appetizer of raw salmon is cured in salt, sugar, and dill. Many countries have a canned food for instant consumption and preparation, so they have canned fish too of salmon fish.
There are a number of bacteria and viruses are present in the raw salmon like salmonella, shigella, vibrio, clostridium botulinum, staphylococcus aureus, listeria Monocytogenes, Escherichia coli, hepatitis A, and Norovirus which are very fatal for humans. The parasites in salmon cause helminths. The helminths infection has symptoms like weight loss, abdominal pain, diarrhea, and in severe cases, it can cause anemia. These pathogens occur in natural environments or sometimes if they are not handled properly with precautions.
Consuming rotten salmon causes ciguatera poisoning which almost occurs in 6 to 7 hours after consuming rotten or toxic fish. It has some symptoms like nausea, vomiting, watery diarrhea, headache, numbness, and tingling in the mouth. It needs about 4 weeks to recover completely. The other problem that occurs is puffer poisoning with symptoms like numbness of the lip and tongue, numbness of the face, the sensation of floating, vomiting, headache, abdominal pain, diarrhea, muscle weakness.
Conclusion
There are many tasty dishes prepared with salmon, but they should be cooked properly and stored with precautions. Eating rotten salmon has several side effects stated above which can be fatal if not given immediate medical attention.