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edited March 2012
Is there a secret to prevent salmon fat from rising when smoking or grilling salmon? Especially when I smoke salmon, I usually get some white fat that collects.
I think that is albumin you are seeing. Its a protein, not a fat, I've read that very careful low temperature control will stop it from seeping to the surface, and coagulating. I've not been able to do that.
A better solution for me has been a brief brining. I've read instructions that range from a 10% salt brine for 10 minutes to 20% for 20 min. I've tried the 10%, and had better results.
In a simpler time, I just scraped it off, and let some lemon pepper butter sit on the fish for a few minutes.
gdenby - thanks for the info - I will try brining next time.
You can just wipe it off with a paper towel. It's the same stuff that's in egg whites.
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