✔ Completely normal
✔ No safety concern
⚠️ When NOT to Eat It
This is where you need to be careful. Throw it out if you notice:
❌ Strong sour or ammonia-like smell
❌ Slimy or sticky texture
❌ Gray, green, or very dull color overall
❌ Bad taste after cooking
👉 If any of these show up, don’t risk it.
🧊 How to Prevent It Next Time
Store salmon in airtight bags or vacuum-sealed packaging
Use within 2–3 months for best quality
Keep freezer at -18°C (0°F) or lower
Thaw in the fridge, not at room temperature
👍 Bottom Line
A little yellow discoloration = usually safe, just lower quality.
Bad smell or texture = throw it away immediately.
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