6. You Need to Scrape That White Stuff Off
Salmon’s muscular fibres have a naturally occurring protein called albumin. The proteins in cooked fish coagulate and force the albumin to rise to the surface. Cooking causes a normal reaction in which case this process indicates not poor quality or spoiling. Actually, albumin presents no health hazards to customers and is safe to ingest.
Cooking technique employed can affect the look of albumin. High temperature frying fish, for instance, can release more albumin, which would build more on the surface. On the other hand, cooking at lower temperatures—that is, in sous vide preparations—may help to reduce albumin formation, therefore producing a better presentation.
Should you find the look of albumin unsatisfactory, there are various ways you may lessen its visibility. Using a mild cooking technique like poaching or baking in foil would help as will cooking salmon at a lower temperature. Marinating the salmon before cooking also produces a tasty barrier that helps to retain moisture in and lower albumin release.
In the end, you don’t have to scrub the white bits before presenting your salmon. Rather, welcome it as unavoidable aspect of cooking. Knowing albumin will let you appreciate the subtleties of cooking salmon and let you enjoy this great fish without needless anxiety or guilt.
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