Health Risks of Eating Spoiled Salmon
Eating spoiled fish can cause food poisoning, including:
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Nausea
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Vomiting
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Diarrhea
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Abdominal cramps
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Fever
In severe cases, fish can contain histamine (scombroid poisoning), which is not destroyed by cooking.
How to Store Salmon Properly
To prevent yellow stains and spoilage:
Best Practices
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Store at 32–38°F (0–3°C)
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Keep tightly wrapped or vacuum-sealed
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Place on ice in a container (professional method)
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Store on the lowest shelf of the fridge
Never:
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Leave salmon uncovered
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Store near strong-smelling foods
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Keep raw salmon longer than 2 days
When Freezing Is the Better Choice
If you won’t cook salmon within 24 hours:
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Freeze it immediately
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Wrap tightly in plastic and freezer paper
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Use within 2–3 months for best quality
Freezing prevents oxidation and bacterial growth that cause discoloration.
Final Verdict for Your Situation
Given that:
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The salmon was raw
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Stored in the refrigerator for a week
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Has developed a yellow stain
The safest recommendation is not to eat it, even if the smell is only mildly off or uncertain. The yellow stain is very likely a sign of fat oxidation or early spoilage, and salmon is not a food where risks are worth taking.
Key Takeaways
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Yellow stains can be fat, bile, oxidation, or spoilage
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Storage time matters more than appearance
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Raw salmon should not be refrigerated for a week
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Smell and texture are critical indicators
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When in doubt, throw it out
