Whether you’regrilling,roastingorsearingit, cooking salmonjust rightcan be tricky. Leave it on the heat for too long and you could be left with dry, overcooked salmon. And how do you know when it’s cooked to perfection? While that problem is easily remedied with a thermometer (theUSDArecommends cooking salmon to an internal temperature of 145°F), one cooking issue you may be unsure how to solve is the white stuff that comes out of salmon. What exactly is it anyway, and is it safe to eat? We have all the answers—plus we’ll give you tips about how to prevent it from appearing in the first place.
What Are the Types of Salmon and Which One Should You Buy?
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What Is the White Stuff on Salmon?
The white stuff that oozes out of salmon is called albumin, a type of protein in the fish (other foods with albumin include eggs, beef and milk). You can’t see albumin when the fish is raw—it only appears when the salmon is exposed to heat. As salmon cooks, the albumin turns from its liquid state into a semi-solid one. The albumin works its way to the surface of the salmon as the muscle fibers in the fish contract. The higher the heat being used to cook the fish, the more albumin will appear.
Is Albumin Safe to Eat?
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How to Prevent Albumin in Salmon from Showing
While you can’t eliminate the presence of albumin in salmon, here are three tips for preventing the overt display of it:
The Bottom Line
Albumin, a protein in salmon, appears as white streaks or globs on the fish once it’s cooked. It’s flavorless and safe to eat. To prevent albumin from appearing, don’t overcook your salmon. For more cooking tips, check out ourultimate guide to cooking salmon.
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