If you’ve ever defrosted salmon and noticed strange dark patches or bruised-looking areas in the flesh, you might have wondered: Is it safe to eat? Did I store it wrong? Don’t worry—you’re not alone. These marks are actually more common than you think, and they don’t necessarily mean your salmon has gone bad.
What Are the Dark Spots in Salmon?
The dark patches you see in defrosted salmon are usually blood spots or bruising in the muscle tissue. They can appear darker once the fish has been frozen and thawed, making them more noticeable than in fresh fillets.
There are a few main reasons these spots show up:
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Bloodline (Natural Part of the Fish):
Salmon, like many fish, has a darker muscle section near the skin known as the bloodline. This part contains more myoglobin (a protein that carries oxygen), giving it a darker color. -
Bruising During Harvest or Processing:
If the fish was handled roughly before freezing, some muscle fibers may have broken down, leaving behind darker patches. -
Oxidation During Freezing & Thawing:
Freezing can sometimes make these spots appear more intense in color, and when thawed, they become much more visible against the pink-orange flesh.
Is It Safe to Eat?
Yes—generally, salmon with dark spots like this is safe to eat as long as:
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