stored properly at temperatures below 40°F to prevent bacterial growth.
5. Why Some Salmon Leak More Albumin Than Others
The amount of albumin that leaks from salmon can vary based on several factors, including the type of salmon, its freshness, and the method of cooking. Wild salmon, which has less fat compared to farmed salmon, often releases more albumin as the protein content is higher relative to fat.
Freshness also plays a role; fresher salmon tends to have firmer muscle fibers that hold albumin more effectively until cooking. Cooking
