I came across this Salmon fact, it's one I've always wondered.....
If you've ever cooked salmon, then you're familiar with the unappetizing soft white stuff that appears in the surface of the fish. It's albumin, a protein pushed out of the muscle fibers as the fish cooks, and overcooked fish has a lot more of it. So, the best way to avoid it is by cooking your salmon just right.
* Thank you to the kitchen website for this.... http://www.thekitchn.com/5-essentials-to-know-about-cooking-salmon-tips-from-the-kitchn-219090
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