Why your thawed salmon is yellow – and whether it’s safe to eat

Certainly! Here’s a well-researched and engaging article for your recipe/topic:

—

# 🐟 Why Your Thawed Salmon Is Yellow — And Whether It’s Safe to Eat

Salmon is known for its rich, pink-orange hue and buttery texture — so it can be surprising (and a little concerning) when you open a thawed piece and find it looking **yellow** instead. Is it still safe to eat? Has it gone bad? Should you toss it?

Don’t panic just yet. Here’s what the **yellow color on thawed salmon** actually means — and how to know whether it’s still good or not.

—

## 🎨 What Causes Salmon to Turn Yellow?

Fresh salmon typically ranges from **bright coral to deep orange**, depending on the species and diet. When it turns yellowish, the cause is usually one of the following:

### 1. **Oxidation**

When salmon is exposed to air — especially during freezing and thawing — the fats in the flesh can oxidize. This process can cause the surface to develop **a yellow or brown tint**, particularly around the edges.

🔍 *Key Point:* This discoloration is most often **cosmetic** and doesn’t always mean the fish is spoiled.

—

### 2. **Freezer Burn**

If the salmon wasn’t tightly sealed before freezing, it may develop **freezer burn** — a condition where moisture escapes and air dries out the surface. This can lead to:

* Yellow or whitish patches
* A tough, dry texture
* Slightly off odor

Freezer-burned salmon is **safe to eat** but the texture and taste may suffer.

—

### 3. **Poor Storage or Packaging**

Improper packaging (like thin plastic wrap or damaged freezer bags) allows oxygen and freezer air to get in, accelerating both oxidation and dehydration.

To prevent yellowing and spoilage, always:

* Vacuum-seal or double-wrap your fish
* Label with dates
* Store in the coldest part of the freezer

—

### 4. **Fat Content and Light Exposure**

Salmon is rich in healthy omega-3 fats, but these fats are also sensitive to light and air. If the fish was stored in a clear container or in light before freezing, the **surface fat may discolor**, turning yellowish.