Improper Packaging and Freezer Burn
Freezer burn is another culprit. If the salmon isn’t properly sealed or protected in the freezer, it can lose moisture and develop discoloration, sometimes manifesting as a yellow or white spot. It’s a little disheartening to see your favorite fillet with freezer burn, but again, it’s not the end of the world. You can trim off the affected area, and the remaining salmon is usually perfectly fine to cook and eat.
Yellow-Bellied Salmon: Not Always a Bad Thing
Then there’s the natural side of things. Some salmon species can have a slightly yellowish hue to their belly, especially the wild-caught ones. It’s usually because of their diet, like crustaceans or algae, which can contain pigments that affect the color of their flesh. Farm-raised salmon are often more consistent in color due to their controlled diet, but even then, variations can occur. So, it’s possible that the yellow tint is just a natural variation in your salmon.
Checking for Freshness
In my detective mission to ensure that the yellowing salmon was still edible, I employed the old “sniff test” that my grandma taught me. Fresh salmon should have a neutral, briny scent, almost like a fresh ocean breeze. If it smells overly fishy or sour, it’s likely past its prime. I also pressed down on the flesh to see if it bounced back, and sure enough, it did. Finally, I trimmed off the yellow section just to be extra cautious and then cooked it up with a bit of lemon and dill.
Getting the Most Out of Your Salmon
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