You went to the store, bought yourself a gorgeous, pinky-red fillet of salmon, came home and cooked it just like the recipe said, and all of a sudden this white, filmy gunk has begun to seep out of your beautiful fish. Not cool salmon, not cool.
So, what exactly is this stuff? What causes it to show up, and is there anything you can do to prevent it?
Alright, let’s get straight to it. The white stuff (or albumin) is coagulated protein, not fat, which in my opinion is a relief. I’d be pretty upset if so much fat began seeping out of my salmon. After all, that’s where all the flavor is! The protein begins to coagulate — or clump up — once it’s in the presence of heat, and pushes out through the flakes of the fish. It’s harmless, it’s pretty unappetizing to look at, and it’s also a sign that your salmon is probably cooking up to be tougher than you’d like it. No thanks. Let’s avoid that.
Check it out on kitchn.com: