Is it safe to cook and eat salmon that has been in the fridge for 3 days?

The safety of eating salmon that has been in the fridge for 3 days depends on several factors, including the storage temperature and the handling practices followed during storage. Here are some considerations:

1. Storage Temperature: The ideal temperature for refrigerating fresh salmon is 40°F (4°C) or below. If the salmon has been consistently kept at this temperature, it should generally be safe to cook and consume within 3 days.

2. Refrigerator Type: Some refrigerators have special compartments designed for storing fish and seafood, which can maintain a lower temperature and help keep the fish fresher for a longer period. If your salmon was stored in such a compartment, it may have a slightly extended shelf life.

3. Wrapping and Packaging: Proper wrapping and packaging can help extend the shelf life of salmon. If the salmon was tightly wrapped in plastic or stored in an airtight container, this can help prevent contamination and prolong its freshness.

4. Thawing (if applicable): If the salmon was frozen and then thawed, it's important to make sure it was properly thawed in the refrigerator and not left out at room temperature. Thawing salmon at room temperature can promote the growth of bacteria.

5. Appearance and Odor: Before cooking, inspect the salmon visually and smell it. If there are any signs of spoilage, such as a dull or discolored appearance, a slimy texture, or an off odor, it's best to discard the salmon for safety reasons.

6. Cooking Method: Thoroughly cooking the salmon to an internal temperature of at least 145°F (63°C) will help kill harmful bacteria and ensure it's safe to consume.

It's always a good practice to follow the "use-by" or "best-by" dates indicated on the salmon package. If you have any doubts about the freshness or safety of the salmon, it's better to discard it and purchase a fresh batch.