If you've ever cooked salmon, you know that while it's in the oven, a white liquid can seep out of the fish. Some filets appear to have a higher concentration of this unappealing substance than others.
Maybe you're like me and you just scrape it off and keep going with the recipe. Is there a method to lessen its prevalence? What is it, precisely, and is it safe to eat
To begin, the milky substance is a type of protein known as albumin. According to the Oxford Dictionary, this protein dissolves in water and coagulates when heated, which is why it undergoes a physical transformation when cooked.
And it doesn't have much of a flavor either. If the appearance is acceptable, continue with the recipe! You may also use a moist paper towel to lightly wipe it down if you want to get it ready for serving.
The use of a thermometer is the easiest method. (It's worth noting that puncturing the fish repeatedly with a thermometer will make punctures through which the albumin might leak.
Cooking salmon skin-side down will help maintain a more consistent temperature throughout the fish since the skin will insulate the meat from the heat.