The white stuff on salmon is called albumin. Albumin is a protein that exists in the fish in liquid form when it's raw, but coagulates and becomes semi-solid when you subject the salmon to heat, whether that's in the oven, on the stove, or on the grill.
The white stuff on salmon is perfectly normal
According to her, “It's nothing to be scared of and it's totally safe to eat, but I think we would all admit—it's nasty.” When salmon is raw, you can't see the albumin inside—but as the fish cooks, it thickens and forms the gooey white stuff you see on salmon skin.
Tapioca disease, seen here in tiny white cysts in the flesh of a filleted salmon, is a relatively common condition found in salmon. It's neither harmful to the fish nor humans, albeit unsightly.
The white worms we occasionally spot in salmon fillets are parasites called roundworms. Though these worms are more noticeable in salmon due to the contrast in color, they can be found in many white fish too — they're just camouflaged.
Henneguya zschokkei or Henneguya salminicola is a species of a myxosporean endoparasite. It afflicts several salmon in the genus Oncorhynchus. It causes milky flesh or tapioca disease.
The chance of finding a worm in your salmon or sushi is very low, and while ingesting one can potentially lead to an infection, this doesn't happen very often. According to the FDA fewer than 10 cases are diagnosed in the U.S. every year, although many others may be unreported.
Anisakis is a marine parasitic worm that can be found in certain species of wild fish. It is common in wild salmon, herring and sardines. Eating raw fish infected with Anisakis could cause anisakiasis, a parasitic infection which can cause stomach pain and nausea. The illness cannot be transmitted human to human.
Fish tapeworm, or Diphyllobothrium spp, is acquired by eating raw or undercooked freshwater or anadromous fish (ie, sea fish that spawn in freshwater rivers, such as salmon). Marinated and smoked fish can also transmit the worm.
First, brine the raw fish (5 tablespoons of table salt dissolved in 2 quarts of water) for 15 minutes. This will not only reduce the presence of albumin but also season the flesh and help prevent it from drying out as it cooks. Second, swab the puncture site with a paper towel before continuing to cook the fish.
The glue-like discharge is albumin, which is basically moisture from the fish's muscles. When the muscle fibers are subjected to heat, they contract, squeezing it out and onto the surface. It congeals, turns white, and proceeds to gross out people who forgot that dead bodies don't look all that cute.
Salmon that is old or spoiled will look dull or gray and may have a white, filmy residue. In addition, it will have fishy or ammonia-like odor and a mushy or slimy texture.
Well, it is possible to consume too much salmon. Salmon is a fatty fish, and just like any other food, consuming too much of it can lead to weight gain and other health problems. While comparatively lower than other types of seafood, salmon also contains mercury, which can be harmful in large amounts.
Tapioca is poisonous when raw, but perfectly safe to eat and very nutritious when fully cooked or processed. Most tapioca starch currently on the market is safely made in factories and presents no risk of poisoning.
Test its Color. When testing the salmon's texture, you can also examine its color. It should appear slightly pink or translucent when finished. Too translucent, the fish is undercooked, opaque, or cloudy, and it is overcooked.
Bake salmon at 400 degrees F for 11 to 14 minutes for 6-ounce fillets or 15 to 18 minutes for a single side, until it registers 135 degrees F on an instant read thermometer inserted at the thickest part of the salmon. Remove from the oven and let rest 5 minutes.
"It's the insulating fat for the fish, so it's just the fat," said Dr. John Swarztberg, head of the editorial board at the UC Berkeley Wellness Letter. "Often times for cosmetic reasons, vendors remove it, but you can eat it. It's perfectly safe to eat."
Soak Salmon In Brine
Simply soak the salmon in a basic salt solution (one soup spoon of salt per cup of cold water) for 10 minutes – it's that easy! The salt breaks down some of the muscle fibres on the outer side of the fish so that when you cook the salmon these outer muscles tighten less.
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.
Season the salmon fillets with salt and pepper. In a large skillet, add butter or oil and the salmon fillets skin-side down. Heat to medium-high and cook for about 5 or 6 minutes. Gently use a wide spatula to flip the fish and cook skin-side up for 3 to 5 minutes or until done.
Worm parasites only cause health problems when inadequately prepared fish are eaten (proper freezing and normal cooking kill the worms). The worms are not passed from person to person. Swallowing a live parasitic worm may not cause any illness if it passes through the intestine and is excreted.
Oshiro says worms are more often found in salmon because they spend part of the time in fresh water. He explained that typically farm raised salmon will not have worms. “If you are insisting on eating something raw, yeah make sure to stay away from from the wild caught salmon,” Oshiro explained.
How long should I cook fish to kill parasites? Cooking fish to an internal temperature of 140°F will kill all fish nematodes and tapeworms. Normal cooking procedures generally exceed this temperature.
These parasites are usually killed by cooking the fish to a temperature of at least 145°F for fifteen seconds. The Food Code and the Texas Food Establishment Rules require that fish that are to be consumed raw or undercooked be frozen at a temperature and time guaranteed to kill parasites.
You can get it by eating undercooked fish or squid. Symptoms include stomach pain, nausea, vomiting, diarrhoea and mild fever.
Freezing mitigates the risk of human illness by inactivating parasites in fish that will be consumed raw or undercooked.