(Photo: Flickr user woddleywonderworks)
Have you ever pan seared or grilled a salmon fillet only to find a white foam appearing on the cut? Worse, it doesn't always happen with every salmon dish. Sometimes it's there, sometimes it isn't. What is that film, and what does it mean?
The "white stuff" is known as albumin and it's a form of protein. When the muscle of the fish is heated, they contract and push the protein to the surface. Unfortunately, not only does the film look unappealing, it also carries a lot of the fish's moisture with it.
So how can we cut down on the "white stuff"? Well first, try cooking the salmon at a lower temperature. The protein comes to the surface around 140 to 150 degrees. Also be delicate with the salmon. Don't move it too much. Make sure to schedule the time to cook the meat a bit longer. It will take more time, but you will end up with a better product.
Another method is brining the fish. In a bowl mix together kosher salt, water, and crushed ice. Clean the fish cut under cool, running water then put it in the mixture and let sit in the refrigerator for 20-20 minutes. Rinse before cooking. (source)
With Summer fast approaching, it's definitely time to look into adding some delicious salmon to the menu.