Some salmon I bough, vacuum packed and frozed cooked up into a sea of milky stuff.
What is it?
Why does it happen?
2006-12-05 12:53:29 · 4 answers · asked by TT 2 in Food & Drink ➔ Cooking & Recipes
sorry for the mis-spellings, was eating and wasn't paying attention.
2006-12-05 12:56:56 · update #1
It's the juices and blood cooking -- just like how the top of a burger gets that brownish stuff on it while the bottom is searing, you know? It's perfectly fine to eat. To avoid that in future (or at least cut down on it), thaw the salmon completely first, sear it in a crazy hot pan on all sides very quickly, and then finish in the oven. Steaming or poaching seem to make it worse.
2006-12-05 15:49:54 · answer #1 · answered by Anonymous · 0⤊ 0⤋
I thought that this white-ish spongey stuff was the natural liquids and blood of the fish, just like blood from chicken turns this way when you cook it.
It's not fat and will be fine to eat.
2006-12-05 13:47:50 · answer #2 · answered by Yummy Canadian Mummy 5 · 0⤊ 0⤋
the white stuff is actually mostly water that they have used when they freese the salmon.....not fat
2006-12-05 12:56:43 · answer #3 · answered by salty_pearl 3 · 0⤊ 0⤋
it's the same as most meats, it's just the fat cooking out of it
2006-12-05 12:55:58 · answer #4 · answered by delicious buffet of manliness 2 · 1⤊ 0⤋