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Reply to "Help me like salmon"
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[quote=Anonymous]I'm the pp who laid out the two methods, I read some other posts and wanted to add a couple things I talked about albumen like you know what it is. Whenever salmon starts to leech a white substance, you have overcooked it, that white substance is called albumen, it is a protein that is excreted when the fish is cooked. I agree with other posters that you should always cook salmon the day you buy it. The fresher the better. And don't be too hard on yourself for pan frying, pan frying skin on fish is a significant cooking skill that requires practice. I messed up quite a few fish before I could do it. Same with grilling (a way I love salmon). Don't take failures as total discouraging events, cooking is a skill that has to be learned. And you would never expect someone to some out and be shooting three pointers immediately at basketball. [/quote]
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