It’s harmless but looks uglyhere’s how to avoid it.
What is that stuff, and how can you keep it from developing?
The white substance is calledalbumin, a protein that isfound naturally in salmon.
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The moisture-rich protein starts as a liquid.
The muscle fibers in the salmon contract as they are heated, pushing albumin to the surface.
There, it turns white and thickens.
Elise Bauer
Is Albumin Safe To Eat?
you’re free to certainly eat albumin.
It doesnt impact your dinners taste, but you might not like the look of that crusty goo.
Albumin is completely safe and should not have any taste, Thomason says.
How To Avoid Albumin
For the best-tasting (and best-looking) salmon,dont overcook it.
Fishshould be cookedto an internal temperature of 145F, according to the U.S. Food and Drug Administration.
One recipe suggests about 1/4 cup of salt dissolved in four cups of water.
you might keep it simple or add flavorful ingredients like onion and garlic.
Salmon Cooking Tips
It’s easy to overcook salmon because it’s so quick-cooking.
Fish will lose its translucent, raw look.
And if you still end up with white gunk?
Just scrape it off and enjoy your dinner!
