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.
Albumin is a protein that is pushed out of the muscle fibers of the fish as it cooks, coagulating on the surface. Canned, smoked or poached salmon are especially prone to albumin formation, but a small amount of the protein will appear on the surface of even perfectly-cooked fish.
Overcooked salmon, however, will have even more albumin on its surface, so the best way to avoid it is to be careful not to overcook your fish. Glazing the salmon in recipes like our Simple Salmon Teriyaki also seems to help.
• Read more: What is that Weird White Stuff on Cooked Salmon? It's Albumin--and We Discovered How to Minimize It at America's Test Kitchen
Do you have any tips for cooking better salmon?
Related: How to Make Smoked Salmon, Two Ways
(Image: America's Test Kitchen)
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I don't really see anything in that article that explains how to avoid producing it (other than not overcooking). But anyway, it's basically like cooked egg white. I think it's a mental exercise, not to mind it. Or as they suggest, just wipe it off.
I do wonder sometimes at the visceral reaction fish engenders in some people (including me, from time to time). There's something "other" about the skin, the fatty parts, the potential for tiny bones, the lingering smell. I usually enjoy fish now, but as a child I wouldn't go near it. There are still times when I have no taste for it.
the albumin is a fantastic timer for inexperienced home cooks. when it starts to show, stop cooking the fish.
I read somewhere once that cooking the fish as slowly as possible also helps to prevent albumen from being released.
Am I weird for never noticing this? I cook salmon occasionally and I have never seen any white stuff. Guess I need to pay closer attention.
Is the solution really "learn to not overcook your salmon"? They're really reaching there...
I don't mind the stuff at all, so I don't often take this step, but I do know that brining your fish reduces the amount of albumin that is squeezed out by the muscle fibers. 9% solution for 20 minutes does wonders for the appearance of the cooked fish, and I do it when I am cooking larger cuts of salmon .
PS - albumin is obviously found in all fish, you only notice it on salmon fillets because they're salmon isn't white fish.
jc joy, I've never noticed it either. I'm making salmon for dinner tonight, so I'll have to keep an eye out.
We prepare salmon almost weekly and it just doesn't bother me. But it is a useful tool to know when it is done cooking.
The cookbook "Good Fish" has a two-page section on what that albumin formation means and how to avoid it.
http://www.amazon.com/Good-Fish-Sustainable-Seafood-Recipes/dp/1570616620
Thanks for sharing..:)