Salmon Safe to Eat?

XC242

Made this last Thursday - hot smoked. Was going to finish it at a family gathering over the weekend but the get together was cancelled. Have a couple chunks left and want to let the gang at work have them tomorrow (Thursday). Still safe to eat?

bgebrent

Specifics on preparation and subsequent preservation required     

Botch

Give your boss a few bites at 10:00 am first, then decide.  

XC242

bgebrent said:

Specifics on preparation and subsequent preservation required     

Smoked at 250 to 145+ internal. Cooled on the countertop about an hour, then double wrapped in plastic and into the fridge. So it’s been in there 7 nights. 

dmourati

I wouldn't touch it with a 10ft pole. I would be even less likely to bring it to work. Huge downside if anyone gets sick. What's the upside? Go buy some more salmon and make it for them and bring it the next day.

td66snrf

If it's been smoked and refrigerated the whole time I  think it would be fine. 

bgebrent

It should be fine.  I'd eat it.

1voyager

Looks fantastic, but...

No way.

USDA guideline is 3 - 4 days maximum if refrigerated @ 40 degrees or below.

unoriginalusername

Not many meats in the fridge will hold for 7 days, I get it sucks to toss it but if it looked like you weren't going to get to it after the first day or two I would have frozen it if you wanted to keep it to serve in the future.

Smoking salmon at 250 is not the same as curing the salmon with a salt brine and then cold smoking it and even then i still wouldn't go past 3 days once its been cooked personally.  

I want to be known as the BBQ king by co-workers, not the guy that got half the office sick and nobody wants to touch your food ever again. 

fishlessman

at 7 days i would eat the salmon, salmon holds up better than say cod or haddock or any white fish

unoriginalusername

fishlessman said:

at 7 days i would eat the salmon, salmon holds up better than say cod or haddock or any white fish

No judgment for taking the personal risk if you want to try it while shotgunning a whiskey to kill any germs but when you’re serving others who aren’t aware of your decision to gamble on it being safe I’d be pissed to find out I got sick from this decision after the fact 

bgebrent

To be clear, I'd eat it.  I wouldn't serve it.

Cornholio

Just just microwave it in the work kitchen, not only will you nuke any funkiness but the aroma that fills the office is always a huge hit!  

fishlessman

unoriginalusername said:

fishlessman said:

at 7 days i would eat the salmon, salmon holds up better than say cod or haddock or any white fish

No judgment for taking the personal risk if you want to try it while shotgunning a whiskey to kill any germs but when you’re serving others who aren’t aware of your decision to gamble on it being safe I’d be pissed to find out I got sick from this decision after the fact 

i would not serve it to those other than family who ate like this for ever.  have seen a study on raw salmon staying in the fridge for 15 days and nobody could tell the difference from fresh, do this with say a pollock and theres a big difference on day 2

Simcan

Honestly too many variables even with the additional detail but agreed that downside risk greatly outweighs upside of sharing a couple of chunks of week-old salmon. 

XC242

Thanks everyone, I really appreciate all the input. Didn’t do it. Not worth the risk. 

I’ll make them some fresh stuff. They really seem to like the proteins I bring in but for some reason they say I need a bit more practice... 😎

Have a great weekend!!