Typically, the amount of albumin is quite small, but cooking methods involving higher temperatures can cause more albumin to seep out. This is why steaming or poaching salmon might result in less visible albumin compared to grilling or baking at high temperatures.
3. How To Tell Albumin From Actual Worms Or Parasites
Distinguishing albumin from worms or parasites is relatively straightforward. Albumin appears as a white, gelatinous substance on the surface of the cooked salmon, often forming a thin layer or small blobs. It is smooth and consistent in texture.
