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Salmon has a nasty side effect when roasting - what's behind it?

2020-02-24T11:09:23.879Z


When you roast a nice piece of salmon, there is often an unsightly sight to be enjoyed. These are the deposits and you should avoid them.


When you roast a nice piece of salmon, there is often an unsightly sight to be enjoyed. These are the deposits and you should avoid them.

If you fry fish more often, it has probably already happened to you: as soon as the fish meat is in the pan, a white liquid often escapes - sometimes more, sometimes less, sometimes more solid, sometimes more liquid. It doesn't look particularly nice, but what does it mean? Some suspect that the fish is not completely fresh in such a case, but it is because of something completely different.

Heat pushes protein out of the salmon

As soon as salmon, or other fish, end up in the pan, the muscle fibers heat up and contract. A protein in liquid form presses against the surface of the meat and forms the described white deposits under further heat. So what looks ugly is in no way dangerous or even a lack of quality.

Also interesting: Is there really no fish in the "Fisch Mäc"?

This is how you avoid the white deposits when roasting salmon

So you could simply wipe off the leaked protein with a kitchen paper and no longer worry about it. However, since the fish meat will dry out if too much protein comes out, you should try to minimize the white deposits .

Cooks recommend that the fish be brought to room temperature before frying , as the phenomenon is particularly pronounced when the fish is too cold from the fridge or the fish from the freezer has not yet completely thawed. You can speed up and support this process by placing the fish in a lukewarm salt water bath before it goes into the coated pan. This loosens up the muscle fibers in the meat and spices the fish at the same time.

Then sear the salmon on the skin side at a fairly high temperature and then turn the cooker down to a low setting . This is how you finish the fish gently. The fish meat should still be glassy inside, otherwise the fish is too dry.

Read also: That's why fish smells like fish - and you can do that against the smell

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Source: merkur

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