Here are a few tips to prevent that yellowish tint from becoming a recurring problem:
Seal Properly: Make sure your salmon is sealed airtight before freezing. Vacuum-sealed packaging works wonders, but if you don’t have one, use a plastic wrap and then place it in a freezer bag.
Label and Date: Always mark when you froze the salmon to keep track of how long it’s been in there. The USDA recommends consuming frozen fish within 3 to 8 months for the best quality.
Rotate Stock: If you buy salmon in bulk, try to use the older fillets first, keeping a “first in, first out” mentality.
In the end, my yellow-tinted salmon turned out just fine. I grilled it to perfection and served it with a side of garlic asparagus. The family couldn’t even tell the difference. It was still juicy, delicious, and vanished in minutes.
So, if you notice your defrosted salmon sporting a yellowish tint next time, don’t freak out! Do a quick smell check, trim the discolored section if needed, and then proceed with your favorite salmon recipe. Chances are, it’s still the tasty, nutrient-packed fish you know and love, just with a little extra character
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