why is my salmon white

You’re making a lovely piece of salmon and just as your mouth starts watering, white gunk comes oozing across the surface of the fish. What is that stuff and how can you keep it from developing?

The white material is called albumin, which is a protein that is found naturally in salmon. The moisture-rich protein starts out as a liquid. The muscle fibers in the salmon contract as they are heated and that pushes albumin to the surface. There, it turns white and thickens.

When albumin shows up on the flesh of your salmon, it typically means that the fish has lost some moisture. Some of the protein will seep out whether you overcook it, undercook it, or perfectly cook your fish. But salmon that is cooked too long usually has the most albumin visible.

“When heated quickly from cooking the fish, all proteins coagulate and become more formed,” Caroline Thomason, RD CDCES, a registered dietitian in the Northern Virginia area, tells Spruce Eats. “However, when you cook fish very quickly or overcook it, you are more likely to see the ‘white stuff’ pop up.”

Albumin, a protein in salmon, appears as white streaks or globs on the fish once it’s cooked. It’s flavorless and safe to eat. To prevent albumin from appearing, don’t overcook your salmon. For more cooking tips, check out our ultimate guide to cooking salmon.

Is It Safe to Eat?

You certainly can eat albumin. It doesn’t have an impact on your dinner’s taste, but you might not like the look of that crusty goo. “Albumin is completely safe and should not have any taste,” Thomason says. “You may notice that the fish overall is tough from overcooking it, so that could be one sign to look for to prevent any unwanted taste or texture changes.”

How Do You Avoid It?

Don’t overcook salmon. Fish should be cooked to an internal temperature of 145 degrees, according to the Food and Drug Administration (FDA).

Using a meat thermometer is the best way to prevent overcooking, says Thomason. But when you prick the salmon, some juices will seep out. To prevent coagulation, quickly blot the hole with a paper towel before continuing to cook your fish.

You can also try marinating the salmon in a brine solution before cooking, which helps it stay moist. One recipe suggests about 1/4 cup salt dissolved in four cups of water. You can keep it simple, or also add extra ingredients like onion and garlic.

“Brining usually adds salt/sodium, which is absorbed by the fish and holds the liquid in the interior of the fish, instead of the liquid (and albumin) seeping out,” registered dietitian Isabel Maples, MEd, RDN, a national spokesperson for the Academy of Nutrition and Dietetics, tells Spruce Eats..

What that white gunk on your salmon actually is — and how to prevent it

FAQ

Is it okay if salmon is white?

Is white salmon safe to eat?

Does salmon go white when overcooked?

Why do salmon turn white?

What is the White Stuff on salmon?

The white stuff that oozes out of salmon is called albumin, a type of protein in the fish (other foods with albumin include eggs, beef and milk). You can’t see albumin when the fish is raw—it only appears when the salmon is exposed to heat.

Why does my salmon turn white?

The moisture-rich protein starts out as a liquid. The muscle fibers in the salmon contract as they are heated and that pushes albumin to the surface. There, it turns white and thickens. When albumin shows up on the flesh of your salmon, it typically means that the fish has lost some moisture.

Why does my salmon have white foam on it?

All prices were accurate at the time of publishing. If you’ve ever cooked salmon, you’ve probably noticed an unappetizing white, chunky foam appear on the surface of the fish. It’s called albumin and the folks at America’s Test Kitchen recently shared some insight on how it forms and what you can do to minimize it.

Why does my salmon have rubbery White Stuff on it?

If you’ve ever done the latter, you may have noticed that sometimes your salmon gets a layer of rubbery white stuff on it. This substance is called albumin, and it’s perfectly harmless and totally edible — but it’s still an enemy to picture-perfect salmon (via Lifehacker ).