Here are 3 ways to avoid it.
It certainly looks unappetizing, and it seems to be more present in some filets than others.
Perhaps you, like me, simply scrape it off and continue on with the recipe.
Simply Recipes / Getty Images
Simply Recipes / Getty Images
Whats That White Stuff on My Salmon?
Simply Recipes / Elise Bauer
Once there, it coagulates into the white streaks you see.
Can you eat it?
Simply Recipes / Elise Bauer
And it doesnt taste like much either.
So if you dont mind the looks of it, proceed with your recipe!
There are several ways to avoid taking your fish too far.
Simply Recipes / Ciara Kehoe
Take the Temp
The simplest is to use a thermometer.
Simply dab the hole with a paper towel after measuring the temperature to curb the flow.)
If the fish separates into flakes when pressed gently with a fork, its definitely ready to go.
Simply Recipes / Ciara Kehoe
Same-size filets will cook at the same rate, and room-temperature fish will cook more evenly.
Both are good practices for any fish, not justsalmon.
The secret is a saltwater brine made up of one tablespoon of salt per cup of water.
If aesthetics are a concern, this is a great method.
If not, just dab the white stuff away!
Itll be just as delicious.
