Shopping for salmon can be tricky, especially when you spot unusual marks on the fillet. One crucial warning sign that should make you pause? Dark spots or grayish discoloration, particularly in the front section of the fillet. While these spots might seem minor, they actually indicate a significant quality issue that even major seafood producers are actively researching to address.
What causes dark spots in salmon meat
These dark spots aren’t just surface-level blemishes. They’re actually deposits of melanin, the same pigment that gives color to human skin and hair. When salmon tissue experiences damage or inflammation, melanin acts as a natural antioxidant, creating these noticeable dark areas. What’s particularly interesting is that this occurs in both farmed and wild-caught salmon.
Industry research has debunked several myths about these spots. Neither handling during slaughter nor vaccine reactions are primary culprits. Instead, it’s a complex issue that seafood researchers have been studying since 2012, leading to some improvements in reducing large spots.
Safety concerns and quality standards
Here’s something surprising: while melanized tissue is technically safe to eat, it’s considered a quality deviation. Most processors cut out these dark spots before the salmon reaches store shelves. If you’re seeing them at the counter, it might indicate rushed processing or lower quality control standards.
Premium seafood suppliers use advanced technology like the Marel QC Scanner to detect these imperfections. This technology can identify not just melanin spots, but also blood spots and trimming defects. When shopping, look for bright, uniform coloring throughout the fillet.
Other warning signs to watch for
Dark spots aren’t the only red flag when selecting salmon. Watch out for white, filmy residue on the flesh, which can indicate spoilage. Fresh salmon should have distinct white lines running through it, and the flesh should spring back when gently pressed.
The smell test is equally important. While a mild ocean scent is normal, any strong fishy or ammonia-like odors mean you should pass. Remember, previously frozen salmon might look slightly different from fresh, but it should never show signs of discoloration or dark spots.
Smart shopping strategies for quality salmon
Timing matters when shopping for salmon. Ask your seafood counter when they receive fresh deliveries – typically early morning is best. Some stores use chemical treatments to maintain fresh appearance, so establish a relationship with a trusted fishmonger who can provide accurate information about their sourcing and handling practices.
What if every fillet seems to have imperfections? Consider ordering from reputable online seafood suppliers who ship directly from the source. These companies often have stricter quality control measures and can deliver fresher products than local stores.
Remember, pristine salmon should display a vibrant pink or orange color, feel firm to touch, and have a fresh, mild aroma. Dark spots, while not harmful, indicate compromised quality and potential freshness issues. When in doubt, wait for a better option – your meal will be worth the patience.
