Why does salmon ooze white stuff

And before you start scheming, know that cooking salmon in a different manner won't prevent albumin from forming.

But there are a couple tricks if you want to avoid it. One option is to brine the fish. America's Test Kitchen recommends soaking the salmon in a standard brine—one tablespoon of salt per cup of water—for just 10 minutes before cooking. That should minimize the amount of albumin forming on the surface of the fish. Or you could try cooking the fish at a low temperature, according to Martha Stewart. According to America's Test Kitchen, this is because "the salt partially dissolves the muscle fibers near the surface of the flesh, so that when cooked they congeal without contracting and squeezing out albumin.

Want to read more from HuffPost Taste? Follow us on Twitter , Facebook , Pinterest and Tumblr. News U. Politics Joe Biden Congress Extremism. Special Projects Highline. HuffPost Personal Video Horoscopes. Both turning down the heat and cooking your salmon on its skin side which acts as a natural barrier allows the fish to cook more gently, minimizing how much albumin gets squeezed out.

America's Test Kitchen also suggests brining your salmon briefly their go-to solution is one tablespoon of salt for every cup of water for about 10 minutes, which softens the flesh to the point that it won't clench and shrink as it cooks.

As a bonus, this step preseasons the fish for you. Now, go show that piece of fish who's boss. To-Dos allows Tasting Table members to store and remember all of the food and drink recommendations we send out each week. You've now added the To-Dos below to your personal list. Happy eating! Thanks for Signing up. You can roast longer for your desired doneness. Try this roasted salmon with pineapple-cucumber relish for a quick weeknight meal that feels fancy!

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What an excellent guide for brining salmon to get rid of the white stuff! Thank you so much for sharing this quick and easy technique. Great pro tip! There's nothing wrong with the white stuff, but it does look unappetizing, and besides, brining makes the salmon taste better! Growing up in Japan we ate a lot of fish including salmon and never had this white stuff oozing out of salmon till I start to living in the US. I leaned in Japan when salmons were caught they are thrown into freezing cold salt water on the ship immediately.

Oh yum!! I love briney anything!! I'm excited to try this! I have salmon out in my deep freezer in the garage that I've been meaning to make.

Thanks for the inspiration to pull it out and try it. I've never tried brining my salmon before, but I love this idea! Your email address will not be published. Sign me up for the newsletter! Skip to main content Skip to primary sidebar menu icon. Instagram Pinterest YouTube.