How to I get rid off the white stuff when I cook salmon?
Whether I saute, bake, broil or grill my salmon, I get white gunk. I know it has to do with the fat content, but how do I avoid it/get rid of it while cooking it?
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Whether I saute, bake, broil or grill my salmon, I get white gunk. I know it has to do with the fat content, but how do I avoid it/get rid of it while cooking it?
10 Comments
Antonia's solution of brining works because salt draws moisture from within the cellular structure so that the proteins can't then flow out. It doesn't have to be plain brine -- soy sauce, teriyaki and similar treatments compliment salmon very well and will also do the trick (and in which case I allow 15 min. to let the flavor penetrate a little deeper).
I believe it to be the temperature of the fish, not the rate of cooking that's critical because the same thing will happen sous vide. Of course when you cook over high heat the outermost flesh will reach a higher final temperature so both actually are factors. Fish is delicate, always treat it gently.
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It can be easily scaped off with a butter knife or hidden under a sauce