You’re right to be cautious here—fish can spoil in ways that aren’t always obvious at first.
🟡 About the yellow spot on salmon
A yellow patch on salmon can mean a few different things:
- Fat oxidation (the fats starting to go bad)
- Freezer burn or aging
- Bacterial growth if it wasn’t stored properly
On fresh salmon, the flesh should be pink/orange and uniform, not patchy yellow.
⏱️ The bigger concern: timing
You said it was bought a week ago and kept in the fridge. That’s the key issue.
Raw fish like Salmon should generally be:
- Used within 1–2 days in the fridge
- Otherwise frozen right away
After a full week in the fridge, even if it looks okay, it’s very likely spoiled.
🚩 Signs it’s not safe
Check for:
- Sour, ammonia-like, or “fishy” smell
- Slimy or sticky texture
- Dull or discolored flesh (including yellowing)
If any of these are present → don’t risk it.
⚠️ For your situation
Given:
- It’s been a week in the fridge
- There’s a color change (yellow spot)
👉 I would strongly recommend throwing it away.
👶 Especially with kids
Food poisoning from fish can be pretty rough, and kids are more sensitive. This isn’t a situation where it’s worth taking a chance.
✅ Bottom line
Even if the yellow spot had a harmless explanation, the storage time alone makes it unsafe.
If you want, I can show you a quick checklist for how to tell if fish is safe next time—it’s super useful and only takes a few seconds to check.
