Salmon is renowned for being a highly nutritious food. 100 grams of salmon contains approximately 180 calories, 22 to 25 grams of protein, and omega-3 fatty acids. along with many other nutrients such as vitamins B6, B12, selenium, and niacin, according to the nutrition and health website Eat This, Not That! (USA).
Salmon meat is very nutritious, especially rich in omega-3 fatty acids, which are very beneficial for eye health.
After cooking, hot salmon should not be refrigerated immediately. Cooked fish needs to cool to room temperature before being refrigerated. It's important to note that the fish should not be left at room temperature for more than 2 hours.
Improper storage can cause salmon to spoil even when refrigerated. After cooling, the fish should be wrapped in an airtight bag before being refrigerated. This will help minimize the spread and growth of bacteria from other foods in the refrigerator on the salmon. For added security, label the salmon with the date it was refrigerated for easy tracking.
The ideal temperature for storing salmon is below 4.4°C, or even colder. This temperature will help slow down bacterial growth and preserve the fish for longer. This method of preservation will allow cooked salmon to be safely stored in the refrigerator for 3 to 4 days.
In addition, another factor affecting the shelf life of cooked salmon is the initial freshness of the fish, the temperature conditions of the meat when fresh, and the cooking method. If the salmon is of high quality and odorless, the cooked fish can be kept in the refrigerator for up to 4 days. If stored in the freezer, cooked salmon can be preserved for 2-3 months.
When preparing salmon for cooking, it's important to recognize signs of spoilage and know when to discard it. The clearest signs of spoilage are a sour smell, mushy flesh, and discoloration.
If you forget and have left the fish in the refrigerator for more than 4 days, it's best to throw it away. This is the safest option to avoid the risk of food poisoning, according to Eat This, Not That!.
Source link
Comment (0)