Q&A for How to Tell if Fish Has Gone Bad

As long as the flesh is still firm and the skin is shiny rather than slimy, the fish is still fine to cook and eat. If your seafood smells overpoweringly of ammonia, or is mushy, slimy or otherwise questionable, discard it. It is better to be safe than sorry.

Sprinkle salt all over on your cod before you cook/bake/grill/fry it. Leave it on for at least 20 minutes. Then rinse and cook as usual. The salt will draw out any unwanted bad tastes and bring out the best of its flavor.

Fresh salmon has a mild scent, so if yours smells pungent or ammonia-like, it's probably bad. You can also inspect the surface for a white, translucent skin. If you see a milky film on your salmon, get rid of it. You'll know cooked salmon is bad if it has a foul odor and slimy texture.

Neither fresh nor overcooked (or cooked at all) tuna tastes tangy. Tuna carpaccio and ceviche may taste tangy, but these explicitly require raw tuna.

There is no guaranteed answer in this case, but if it doesn't smell of ammonia it is probably safe. Many different foods (including corn, for instance) will brown at the edges even when boiled.

It is not past the date so the salmon should still be good to eat. Also, you can smell it before you eat it to see if it started decaying.

Usually, things that had frozen water on them are slimy when thawed out. If it looks and smells good, otherwise, it's probably safe to eat.

Not, because it has spent too much time in the "danger zone" of temperature. Cooking it thoroughly in the microwave before eating is the safest bet.

If you have any symptoms of illness, contact your doctor immediately or go to the emergency center at your local hospital. If no symptoms appear, then you're good to go on as usual. Make sure to check the fish in future, before eating.

It's because it's not cooked enough, much the same as if you had hamburger and you cooked it too little.

This is a question that could only be answered with the use of a rapid-read food thermometer probe. Measure the temperature of the food as soon as you can. The fish's temperature must be no more than 41 degrees Fahrenheit, preferably lower. If the fish's temperature is higher than 41 degrees, it could make you very sick. If in doubt, throw it out.