You know those oozy white globs we're talking about.
If you've ever wondered what the white gunk coming out of your salmon is, you're not alone.
In fact, something like 880 people a month Google "white stuff on salmon" to get the to bottom of this seafood mystery. As it turns out, there's no need to fret over eating it: Known as albumin, the slimy white stuff is simply coagulated protein. "Albumin gets pushed out of the muscle fibers of fish as it cooks, coagulating at the surface. This will happen to all salmon, no matter what you do," explains Julie R. Thomson on the Huffington Post.
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The white stuff is totally safe to consume, but if you don't like how it looks, America's Test Kitchen found that briefly placing your salmon in a saltwater brine of about one tablespoon of salt per cup of water for ten minutes before cooking will help cut back on the white stuff. Tasting Table reports that you can also cook the salmon on lower heat and/or place the salmon on the pan skin-side down, "minimizing how much albumin gets squeezed out."
Well, now you know what that white stuff is all about. Time to toss the ick factor out the window, fellow home cooks.