What is albumin?

Albumin is the white spots that appear on salmon during cooking. It is part of what makes up the protein structure and nutrients of fish. It can be found in many fish species - salmon and white fish alike. Although, it can be most noticeable on salmon because of the white contrast against the orange or red color. It is also not visible until the fish is exposed to heat during cooking.

Why do I not see albumin every time I cook?

Albumin has a high moisture content. Surface moisture evaporates when cooking fish, or any meat product. Additional moisture loss happens when the muscle fibers contract during cooking. The overall time, temperature, and moisture loss during cooking contribute to the visible albumin.

Can I prevent albumin during cooking?

Using a higher heat cooking method can cause more visible albumin. High heat cooking causes more moisture loss, and albumin is high in moisture content. Pan seared salmon is great for crispy skin, but try reducing the heat slightly. This will slow the process of moisture loss.

Salmon that is cooked to an internal temp of 145F (well done) will often have more visible albumin. We cannot officially recommend cooking below the FDA guide of 145F, but cooking to a medium temperature of 120 -130F will help reduce the overall moisture loss and visible albumin.

Check out the recipe section of our blog for more tips and ideas for cooking all of our different fish species. This is also a great article on how to find the right doneness temperature for your fish.

And for even more details on albumin, check out the Wild Alaskan Co Blog here: White Stuff on Salmon Explained.

As always, the Member Experience Team is here to help if you have any additional questions!