What exactly is that white stuff? "Albumin is a protein that is pushed out of the muscle fibers of the fish as it cooks, coagulating on the surface." according to America's Test Kitchen. Apparently my lazy cooking methods are coming back to haunt me because if the fish is overcooked, there will be more albumin. Go figure! I will be more vigalent next time to decrease the gross factor.
According to America's Test Kitchen this is how to test for doneness in salmon, "The best way to check for doneness is not to wait for albumin to appear on the surface but to peek inside the fillet with the tip of a paring knife. If the salmon is opaque all the way through, the fish is clearly overdone. A little translucency is a good sign."
Tonight's supper was paired with corn on the cob. A tip; early September is a bad time for fresh corn on the cob. June and early July is when fresh corn is at its peak here in the Midwest. This corn would be best for the feed trough at the barn.
Overall, a happily fed family makes for a Happy Thursday.