You pull a salmon fillet from the freezer, thaw it with care—and then you see it:
a yellowish or amber tint on the flesh where you expected vibrant pink.
Your heart sinks. Is it spoiled? Did I store it wrong? Should I toss it?
Take a breath.
That yellow hue isn’t always a sign of spoilage—and in many cases, your salmon is still perfectly safe to eat.
Here’s what’s really happening—and how to tell when it’s time to cook… or compost.
🐟 The Culprit: Oxidized Fat (Not Spoilage!)
Salmon is rich
