How do I keep the white stuff off salmon

  • Posted by: Deb
  • August 12, 2013


loubaby August 14, 2013
It is not because of overcooking either...I agree with Melusine, because Cooks Illustrated method of brining has worked time and time again and I no longer have seen the white stuff.
JAC August 14, 2013
I too, have had that happen at a temp I thought was low enough to avoid it. I have much better luck with the brining method. I usually do 15-20 minutes in salty brine, 1/4 cup salt to 1 qt of water.
ATG117 August 13, 2013
As mentioned, it's the result of fish that's overcooked. Either lower the temp of your heat source or cut back on the cooking time significantly. One of my favorite ways to prepare salmon is at a really low temp until its almost done, or at a higher temp for a very short amount of time. Salmon is definitely better underdone as opposed to over done, and it continues to cook even after it's taken out of the oven or off the stove, etc
QueenSashy August 13, 2013
ATG117, I am not sure that it is because of overcooking... I slow cooked the salmon at very low temp, about 220F, for about 20-22 min for a one inch wide slice, to rare. The center was very very pink, and the fish was cooked perfectly, minus the white stuff :(
QueenSashy August 13, 2013
Actually, it happened to me with king salmon in June :(
ChefJune August 13, 2013
I have not noticed this effect since I stopped buying/preparing farmed salmon. Don't know why it doesn't happen on wild salmon, but I've not seen it.
Melusine August 13, 2013
A suggestion from Cook's Illustrated: 10 minutes or so in a salt brine will limit (or eliminate) the albumin on the surface. I've tried it; seemed to work, but then, it also depends a bit on the salmon and cooking method.

Voted the Best Reply!

Alejandro J. August 12, 2013
That white stuff is a protein called albumin which is excreted when the fish is cooked at high temperatures. It coagulates and turns white at around 150 deg F. Despite being unsighly, it's also a sign that your fish is losing moisture. To prevent this, cook the fish at a lower temperature or "more gently."
Monita August 12, 2013
Just scrape it off. Sometimes that is the result of the cooking process. It's not harmful
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