It is generally unsafe to eat salmon after its use by date. The “use by” date is a food safety guideline—unlike a “best by” or “sell by” date, which refers to quality, the “use by” date is the last date recommended for the safe consumption of the product. Consuming salmon past this date increases the risk of foodborne illness[5].
Fresh salmon should be eaten within one to two days of purchase if stored in the refrigerator at or below 40°F (4°C). After this period, or past the use by date, bacteria can multiply, potentially causing sickness even if the fish looks and smells normal[5][3][7]. Signs of spoilage include a sour odor, slimy texture, or discoloration such as a dull or green appearance. If any of these signs are present, do not consume the salmon. Always err on the side of caution, especially for those at higher risk of foodborne illness—such as pregnant women, older adults, young children, and immunocompromised individuals[2][6].
If you are uncertain about the freshness of the salmon or suspect it may be past its safe window for consumption (even if within the use by date), it is better to throw it away to avoid the risk of food poisoning[1][4].
References
- [1] How Long Does Cooked Salmon Last in the Fridge? Safety Tips
- [2] Eat Fish and Shellfish in a Healthy Way | US EPA
- [3] Toss Your Salmon Immediately If You Notice These Signs – Allrecipes
- [4] Seafood safety | NSW Food Authority
- [5] How To Tell if Salmon is Bad – The Foodie Physician
- [6] Selecting and Serving Fresh and Frozen Seafood Safely – FDA
- [7] How to Tell If Salmon is Bad – Watch Out for These Signs
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