Are Black Spots On Salmon Safe To Eat?
Have you ever bought fresh salmon and noticed black spots on the fillet? If yes, we’re sure you considered throwing it out because you weren’t sure what the black spots were and whether they were safe to eat.
So, are black spots on salmon safe to eat? The black spots on salmon are most likely dark melanin pigments that the fish produced in response to a virus or similar disturbance. They are safe to eat, but if they bother you, you can cut around them and enjoy the rest of the fillet.
Read on to find out what the black spots on salmon are, what causes them, whether they affect the taste and texture of the fish, and much more.
What Are The Black Spots On Salmon?
One of the most popular fish meats in the world, salmon almost always steals the show with its delicious flavor and attractive bright pink color.
The farming industry pays a lot of attention to understanding what causes those dark discolorations on salmon fillets as it affects the quality of a fillet’s appearance.
The discoloration can appear as dark spots or diffused gray patches. The occasional spot of discolored muscle can also be seen under the skin.
Most spots are around 3 cm wide and a few millimeters thick and are located in the front part of the fillet.
What Causes Black Spots On Salmon?
If you come across black spots on salmon, they are most likely evidence of the fish’s response system as a result of a virus or some other threat.
The fish’s immune cells produce a black antioxidant, aka., melanin, as the salmon fights off the threat.
Melanin is a group of natural pigments found in most living organisms, including fish. They act as natural antioxidants and are the primary reason for dark spots appearing on salmon meat.
Melanin belongs to the same family of pigments that darkens human skin to protect against the sun’s harmful rays. It is also responsible for giving caviar and other types of food their color.
So these spots are a natural part of the fish’s immune system. The pigmentations are deposited from that response to tissue damage or local inflammation developing over time.
Most cases of black-spotted salmon are due to an immune response to a virus that the fish caught. By the time you buy the fish, you’re only seeing evidence of a cell war during the healing process that the melanin left behind.
According to a study published on the matter, these black spots affect many fish, both farmed and wild. Researchers believe that a high-protein, low-fat diet can help reduce the formation of these dark spots.
In some instances, the discoloration may also be caused by scar tissue and blood. Although unappetizing, it is still safe to eat as long as the fish is properly cooked.
These blood spots, however, can affect the salmon’s shelf-life and cause it to lose essential nutrients and soften faster. Whether or not melanin spots have the same effect on the shelf life of salmon is yet to be known.
One thing is for certain though, that these dark spots, also called melanized tissue, do not contain any harmful compounds.
Are Black Spots On Salmon Safe To Eat?
The melanized tissue on salmon fillets contains no harmful compounds. While these black spots are safe to eat, they are normally considered a quality deviation and are cut out and discarded.
Heat won’t make these spots go away and sadly, you can’t cook your way out of it.
You may, however, cover them up with seasonings and sauces. If the spots look unappealing to you, you can most certainly cut them out and serve the rest of the fillet.
Make Sure The Black Spots Are Melanin Spots
Melanin spots are relatively common and the most common explanation for dark spots appearing on salmon. Therefore, salmon with dark spots will almost certainly be safe to eat.
However, if the salmon has a weird odor, is slimy, or appears to be deteriorating, these are all signs the fish has gone bad and is enough indication for you to not eat it.
How To Tell If Salmon Is Bad
High in protein and omega-3 fatty acids, salmon is one of the most delicious and nutrient-dense meats out there.
The nutritional qualities of this delicious fish make it an all-rounder and perfect for preparing several healthy and yummy dishes.
As with any other type of fresh produce, salmon has a very limited life and can go bad if not stored or cooked properly.
Here are some of the most common signs indicating that your salmon has gone bad and that it is time to discard it:
1. Dull Gray Color
Fresh salmon flesh should range from bright pink to an attractive rosy or slightly orange color. If it looks pale and discolored, chances are that it is not as fresh.
It may be helpful to note that wild salmon is naturally pink because of krill and shrimp in their diet.
Their farmed counterparts, on the other hand, obtain their pink color from either natural ingredients like ground-up crustaceans or synthetic forms created in a lab.
2. Overly Fishy Smell
We all know what fish smells like, and it isn’t very nice, unless you’re a seafood junkie.
Fresh fish, including salmon, should not have an overly fishy smell. If it does, it is not fresh.
Fresh salmon, whether cooked or raw, should have a mild smell and must not be overbearing. If it causes you to cover your nose or make a weird face, you should look for something more fresh.
3. No Clear White Lines
Fresh salmon has beautiful, clear white lines all over its meat. The absence of these lines indicates that the fish isn’t fresh. If you see gray lines that are more diffused, it is a clear sign of the salmon gone bad.
4. Lack Of Bounce
Fresh salmon meat has a nice bounce to it. It should bounce back when you press it with your finger. If it springs right back up, it is safe to eat. If it dents and stays sunken, it must be discarded.
Also, once it bounces back, it should hold together. If it looks fragile and starts to break apart, it means it is not fresh and must be discarded.
FYI, we have another guide to telling if your frozen salmon has gone bad.
What Is The Gray Matter In Salmon?
Speaking of different colors on salmon meat, you may have noticed that some salmon fillets have a thin layer of gray matter between the flesh and the skin. What is it and is it safe to eat?
This gray matter is a layer of fatty deposit that is rich in omega-3 fatty acids and low in the natural pink pigments found in salmon flesh.
In terms of flavor, some people say that the gray matter makes the salmon taste slightly fishier, while others can barely tell the difference, whether or not it is present.
It is very easy to remove the gray matter by scraping it off with the back of a knife. However, since the flavor difference is so minor to most, we don’t believe it is worth the hassle.
What Are The Dark Brownish Spots On Salmon?
Other than the melanin spots on the salmon fillet, you may see dark brownish spots on the salmon, most likely towards the tail.
These are caused mainly due to bruising and are safe to eat. If, however, you are concerned about the aesthetics, you could easily cut them off. Although, they are unlikely to cause any effect on the taste and texture of the fish.
These spots are most likely a result of broken blood vessels caused by the fish being knocked around, similar to how humans get bruises.
Salmon can bruise both before and after being slaughtered. Frozen salmon can also bruise once it is defrosted.
These bruises are quite possibly the result of mishandling, such as the fish being lifted by its tail, dropped on its tail, or suffering any other type of sudden impact. The spots may even be caused when the salmon’s blood isn’t properly drained.
Related Questions
Now that you know all about the black spots present on salmon meat and whether they are safe to eat, here are a few additional questions you might have:
How Do You Store Fresh Salmon?
Fresh salmon lasts 1-2 days in the refrigerator if stored properly. Make sure to maintain the right temperature by refrigerating it as soon as you bring it home. Re-wrap it in plastic and place it in the refrigerator on a plate to catch any drips.
Here’s a great video on basic salmon storage from Trudy T. on YouTube if you’ve just started cooking it, or just started cooking period:
Can You Freeze Raw Salmon?
Frozen salmon can last considerably longer for about 9 -12 months. Rinse, dry, and keep it in a vacuum bag in your freezer at 0°F.
What Happens If You Eat Bad Salmon?
Salmon with serious signs of spoilage can most certainly make you sick. The presence of harmful bacteria can cause food borne illnesses and symptoms such as nausea, diarrhea, stomach pain, vomiting, and fever.
