that coagulates and surfaces on the fish as it cooks. It is completely natural and occurs when the salmon is subjected to heat.
When salmon is heated, the muscle fibers contract, pushing the albumin to the surface. This process is more noticeable when salmon is cooked at a high temperature or for an extended period. While it may not be visually appealing, it is harmless and does not indicate a problem with the fish.
2. Albumin 101: The Totally Normal Protein Behind The White Gunk
Albumin is a water-soluble protein
