Fresh Fish or Toss It? Spotting Spoilage Before Cooking 🐟

Pulled a filet out of the fridge last night, and it looked a bit off. Checked the sell-by date—was already two days past. The fish felt slimy and had a strong smell, so I didn’t risk it. It’s not worth getting sick. Usually, I freeze fish if I’m not cooking it right away. When prepping salmon, I look for those white lines and make sure the flesh is firm. If it’s mushy or has weird spots, it goes straight in the trash. For cooked fish, I keep it in an airtight container and eat it within three days. Freezer burn isn’t great either—makes the texture weird. Always clean up the area after tossing spoiled fish. It’s just safer that way. #FishSafety #KitchenTips #SeafoodStorage #Food #Cooking