This may sound like a weird question, but it's been puzzling me for a while now...
Whenever I bake salmon fillet (wild, defrosted) in the oven, it gets this coating of something white and semi-solid on top (looks a bit like blancmange, or cooked egg white). Has anyone else noticed this?
I'm guessing it's basically denatured protein from the "juices" that escape from the flesh, but I'd be curious to know if anyone else has any explanation/guess as to what it might contain.
It doesn't bother me, by the way - I actually ate the white stuff and it was fairly tasty. I'm guessing it contains something nutritionally worthwhile, too (fingers crossed no-one comes along saying it's full of oxidised cholesterol or something!). I'm just really curious (for instance, why does this not happen with all types of fish??)
It's albumin (a protein) secretion. Other fish to secrete albumin as well, just less. You might also see it with other flesh foods, sometimes it has to do with sodium content that can regulate it.
It's not harmful. To mitigate it, you can either increase the salt you use to season before cooking, make sure your food is at room temperature, or just ignore it.