Skip to main content

A recent smoked salmon filet wound up with a few gobs of white glop on top. Sort of like soft-boiled egg white. Didn't taste bad, but was sort of ugly, so I wiped it off best I could with a paper towel. Is there a better way to handle this stuff, or better yet, to avoid getting it to start with?

P.S. My vote's 100% in favor of Smokin'. This, along with Primo Grill and GrillDome, is a great forum! I honestly don't understand the whole controversy over refiling posts.
Original Post

Replies sorted oldest to newest

Oops, forgot to look in the archives. It seems not to be fat, but rather a coagulated protein gel. The same stuff as comes out of bratwurst when they're poached before grilling.

That said, it's worth trying stronger/longer brining as Andi suggests to see if it draws off some of the loose proteins.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×