2

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White stuff on cooked salmon

Answered on August 19, 2014
Created June 02, 2010 at 3:02 PM

This may sound like a weird question, but it's been puzzling me for a while now...

Whenever I bake salmon fillet (wild, defrosted) in the oven, it gets this coating of something white and semi-solid on top (looks a bit like blancmange, or cooked egg white). Has anyone else noticed this?

I'm guessing it's basically denatured protein from the "juices" that escape from the flesh, but I'd be curious to know if anyone else has any explanation/guess as to what it might contain.

It doesn't bother me, by the way - I actually ate the white stuff and it was fairly tasty. I'm guessing it contains something nutritionally worthwhile, too (fingers crossed no-one comes along saying it's full of oxidised cholesterol or something!). I'm just really curious (for instance, why does this not happen with all types of fish??)

Ca1150430b1904659742ce2cad621c7d

(12540)

on November 02, 2011
at 07:14 PM

Interesting. I always thought of it as the fish equivalent of the blood that rises when you cook meat (especially liver). I didn't know about using more salt to minimize it.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on June 03, 2010
at 09:04 PM

Interesting - same stuff as in egg white. That explains the appearance.

9d43f6873107e17ca4d1a5055aa7a2ad

on June 02, 2010
at 08:44 PM

HUh, I always thought it was fat.

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2 Answers

best answer

8
77877f762c40637911396daa19b53094

(78437)

on June 02, 2010
at 03:31 PM

It's albumin (a protein) secretion. Other fish to secrete albumin as well, just less. You might also see it with other flesh foods, sometimes it has to do with sodium content that can regulate it.

It's not harmful. To mitigate it, you can either increase the salt you use to season before cooking, make sure your food is at room temperature, or just ignore it.

9d43f6873107e17ca4d1a5055aa7a2ad

on June 02, 2010
at 08:44 PM

HUh, I always thought it was fat.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on June 03, 2010
at 09:04 PM

Interesting - same stuff as in egg white. That explains the appearance.

Ca1150430b1904659742ce2cad621c7d

(12540)

on November 02, 2011
at 07:14 PM

Interesting. I always thought of it as the fish equivalent of the blood that rises when you cook meat (especially liver). I didn't know about using more salt to minimize it.

0
89985542ffc00c296552951369fe809a

on June 05, 2010
at 03:24 AM

I always just thought it was fat but it could be protein secretion as well... in any case it's healthy and delish so eat up!

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