What does opaque mean when cooking salmon?

While the flesh of most salmon is opaque when raw, salmon is much more translucent when cooked. This is why it’s important to cook salmon to the appropriate temperature. The fish is opaque when it reaches 140F (60C) and continues to cook until its internal temperature reaches 145F (63C).

What does opaque mean when cooking salmon fillet?

If you’re planning to poach salmon don’t bother. You’ll end up with a thick, gooey slab of fish that’s impossible to cut into. A fillet that has become opaque while cooking is perfectly edible, but it’s not as desirable as one that remains clear.

What does opaque mean when cooking salmon filets?

Salmon that is cooked opaque (or with a thick, milky layer on top) has perfectly tender meat that has firmed up slightly after cooking. This could mean that the filets are cooked to the degree of doneness that you like.

What does opaque mean when cooking salmon in foil?

The skin on salmon fillets becomes quite opaque when it’s cooked, and it can be hard to determine the doneness of the fish when the flesh is still opaque. One way to check for doneness is to look at the underside of the skin and look for the raw salmon flesh where the fish was attached to the bones before it was cooked. Another way is to cut into the fish and look at the salmon flesh underneath the skin. When the flesh becomes opaque, the salmon is fully

What does the word opaque mean when cooking salmon?

The opaque salmon color is caused by a pigment called myoglobin. This pigment gives the fish its red color. The thick, slightly gelatinous flesh also gives salmon a distinct texture. However, when cooked, salmon becomes opaque. This is because the myoglobin breaks down and becomes globules of protein that sink to the bottom of the cooking pan, forming a rich, flavorful sauce.