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olyve Offline OP
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We eat salmon about twice a week.
Can any of you experts (and non experts) out there tell me how to cook it so that that white stuff (assume fat) doesn't gel like egg whites in little mounds all over it?
ewwww....
I love salmon but I'm having trouble getting past that. I scrap it off but I have that visual in my head while I'm eating it.
Plus it scraps off the sauce I put on it.

I use frozen salmon. I like to skin it before I eat it.
The process goes like this.
I get it out. About 10 minutes later Mr O skins it. It is just starting to thaw.
I marinade it in lemon juice, sliced garlic and chinese chili sauce (from a bottle) in the refrigerator.
It is usually completely thawed out by the time I actually cook it.
I cook it about 20 minutes in a hot oven....400 or so.

How can I keep the white stuff from happening?



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Umm... I google "salmon white goo" and got this:

"That's the serum albumen, part of the the blood, that's still present in the flesh of a critter after it's cleaned. It will set up and congeal just like the albumen in egg whites."


Apparently there's more of it the fresher the fish. Also, apparently edible and harmless.

Nasty-sounding (and looking,) though, innit?


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I dont cook fish, cant stand the stff but youre not the only person to have this difficulty

apparently is blood proteins and not fat. I dont think its anyhting to do with your cooking process either.

try cooking it for slightly less time, barely done, i saw that suggested as a remedy. it said if the gunk is coming out the fish is overdone.



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If it's just the looks of the stuff that bothers you, brush the fish with Lawry's Teriyaki with pineapple juice. Or Braggs Liquid aminos, or black soy sauce or any number of things that will hide, break up or remove the white stuff.


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when I cook salmon, I grill it. Agree that the "white stuff" sets up if I leave it on too long, but when it does, I just flip it over one more time, let it grill a minute or two longer, and it cooks away off. Or drips off. Not sure which.


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Originally Posted by Greger
If it's just the looks of the stuff that bothers you, brush the fish with Lawry's Teriyaki with pineapple juice. Or Braggs Liquid aminos, or black soy sauce or any number of things that will hide, break up or remove the white stuff.
Pineapple juice if fresh will coagulate the albumen protein due to the enzymes in the pineapple and make it look like cottage cheese because the enzymes are acidic. Acid does that to proteins. Canned pineapple juices has had it's enzymes denatured by the heating processes of canning and those enzymes are no longer effective in destroying proteins. (This is why canned pineapple is suggested in Jell-O recipes and not fresh pineapple wink )

When I work at the Salmon Shack and a customer has me take the skin off, I never see the slimy stuff - "if" the fish is fresh.

In my seven years experience at the Salmon Shack, when fish is slimy - it's 'cuz it's old.

Fish only has a five day shelf life once processed, if processed by a producer such as a "fish farm", those fish go thru a "pre-wash" which includes anti-bacterialcides and the shelf life is extended by up three days at the most.


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Quote
Pineapple juice if fresh will coagulate the albumen protein due to the enzymes in the pineapple
P'raps I shoulda been more clear, Lawry's Teriaki with Pineapple Juice is a bottled marinade. It's very thick and dark brown.
Black Soy Sauce is a sweet, very thick, soy sauce product available at oriental markets. I was sugesting that if one of these products was lightly brushed onto the salmon during the cooking process it might disguise the white stuff.

I marinate my Salmon in 1/2 cup Lawrys 1/2 cup regular soy sauce with a tablespoon or more each of minced garlic and minced fresh ginger.
Then smoke it over alder wood and serve it garnished with fresh dill. It takes about 45 minutes to cook a whole fillet on the grill. There is no white stuff on my salmon so I suspect the brown stuff hides it. (Thanks to Chunkstyle for this recipe if he's lurking)



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I don't buy fresh fish anymore because you never know until you get it home whether it's really fresh or not. Publix has varieties of frozen fish fillets and I haven't gotten a bad one yet. I like the grouper and dolphin as well as the salmon. I marinate in olive oil, lemon juice and dill and then bake or broil. Serve it with a yogurt-dill sauce (or substitute sour cream).


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olyve Offline OP
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Thanks y'all.
I'm trying to take all this in. I appreciate the input.

I don't buy "fresh" anymore either, Emma for the same reason. I buy the frozen wild caught from areas I approve of.

Salmon is the only fish I have this problem with.
I don't grill it because it's such a quick cooking fish and it's just the two of us.

For some reason even after reading the responses I still think there is something I'm doing wrong.
Sorry. The thought of just disguising it is ....well.
When I order salmon at a restaurant this isn't an issue.

I wonder if the bottled lemon juice is the culprit.



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Dolphin? WTF? Is that some kind of roundabout South Park reference?


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