Tag: Fish freshness

While some sources claim tilapia has lower histamine levels than other fish, research has shown improperly handled tilapia can contain dangerously high concentrations. This makes the question 'Is tilapia a low histamine fish?' more complicated than a simple yes or no, as its freshness and storage are crucial factors.

According to the USDA, refrigerated cooked seafood is safe to eat for up to three to four days, but raw fish should be consumed or frozen within one to two days. Understanding this key difference is critical when asking: is seafood bad after 2 days? The answer depends on whether the seafood is raw or cooked, and how it has been stored.

According to a French poison control study between 2012 and 2021, 85% of histamine poisonings were caused by tuna consumption. Several species of fish, particularly those in the scombroid family, can develop high levels of histamine when not properly refrigerated. This makes understanding which fish has the most histamine and how to prevent its formation essential for seafood safety.

The old saying, "only eat shellfish in months with an 'R'," dates back to a time before modern refrigeration. This historical advice suggested avoiding shellfish in May, June, July, and August due to warm weather spoilage concerns. Today, however, you can safely enjoy seafood year-round, as seasonality now primarily influences flavor and texture rather than safety.

The pH of fresh salmon typically falls within a slightly acidic range of 6.1 to 6.3. Understanding **what is the pH level of salmon** and how it changes is crucial for determining its freshness, as its pH value increases and becomes more alkaline as it begins to spoil. This metric is a key indicator of quality and safety in seafood.