Why Rinsing Salmon Might Be the Worst Thing You’re Still Doing in the Kitchen

Rinsing raw salmon is a dangerous kitchen habit that needs to stop. The practice spreads harmful bacteria like Salmonella up to three feet through water splashes, contaminating surrounding surfaces. It’s completely ineffective at removing bacteria, which cling stubbornly to the fish’s surface. Even worse, rinsing strips away natural oils that improve flavor. The USDA is crystal clear on this – proper cooking to 145°F kills bacteria, while rinsing just creates a bacterial playground in your kitchen. There’s much more to this fishy tale.

Countless home cooks are making a critical mistake in their kitchens – rinsing raw salmon under the tap. Despite good intentions, this common practice isn’t just ineffective; it’s potentially dangerous. Those splashing water droplets? They’re launching bacteria like Salmonella and E. coli up to three feet away from your sink, creating an invisible mess of cross-contamination.

Stop rinsing raw salmon! Those innocent-looking water splashes are flinging dangerous bacteria across your kitchen like tiny contamination bombs.

Let’s get real about what rinsing actually accomplishes: absolutely nothing good. The bacteria on raw fish cling to the surface like stubborn houseguests – a little water won’t make them leave. Meanwhile, those precious natural oils that make salmon taste amazing? Down the drain they go. Talk about throwing the baby out with the bathwater. Using water can lead to a noticeable loss of natural flavors and textures.

The USDA has been crystal clear on this issue: don’t rinse raw fish or meat. Period. Want to actually kill harmful bacteria like Listeria? Cook the salmon to 145°F. It’s that simple. No fancy washing routine required. Just proper storage, handling, and cooking. Science, folks – it works. Storing leftovers in airtight containers helps maintain freshness and prevents contamination.

For those worried about that “fishy” smell, here’s a newsflash: rinsing won’t help. If your salmon smells overwhelmingly fishy, it’s probably going bad. Fresh salmon shouldn’t need a shower. But if you’re determined to “clean” your fish, try a splash of lemon juice instead. It actually does something useful while preserving those flavor-packed oils.

The most frustrating part? This misguided practice is deeply rooted in cultural traditions and old wives’ tales. But just because grandmother did it doesn’t make it right. Times change, and so does our understanding of food safety.

Today’s food science is clear: rinsing salmon is about as useful as a screen door on a submarine. Instead of reaching for the faucet, focus on proper handling and cooking methods. Pan-searing, baking, or grilling – pick your poison. Just skip the pre-cooking rinse. Your taste buds – and anyone eating within a three-foot radius of your sink – will thank you.