This oxidation creates a light yellow or amber discoloration, often along the edges or in thinner parts of the fillet. It’s not spoilage—just a natural chemical reaction.
📌 Key signs it’s safe:
No strong “fishy,” sour, or ammonia-like odor
Firm texture (not mushy or slimy)
Discoloration is only on the surface
✅ What to do: Simply trim off the yellowed layer (if it bothers you) or cook as usual—the rest of the fillet is perfectly fine.
✅ Most Likely Cause #2: Natural Pigment Variation:
