What is the reason for the stratification of salmon?

Under normal circumstances, salmon meat is compact, pink or orange in color, with a certain luster on the surface, and there will be no stratification.

If salmon is layered, it is probably caused by meat spoilage. The surface of deteriorated salmon will be dull, and there will be sour, smelly and other odors.

The above judgment is for reference only. If you are in doubt about food safety, it is recommended to consult a professional food testing institution.