Have you ever cooked a delicious piece of salmon, only to notice a strange white substance appearing on the surface? At first glance, it can look alarming. Some people immediately wonder whether the salmon contains worms, while others worry that the fish has gone bad.

Fortunately, that white substance is usually something much less concerning than it looks.

What Is the White Substance on Cooked Salmon?

In most cases, the white substance is called albumin, a natural protein found in salmon. When salmon is exposed to heat, its muscle fibers contract and push some of this protein toward the surface. As it cooks, the protein coagulates and turns into white, creamy-looking patches.

Albumin is completely natural and is not a worm or parasite. It is also safe to eat when the salmon has been properly handled and cooked.

How Can You Tell the Difference Between Albumin and Worms?

Although albumin is the most common explanation for white material appearing during cooking, it is important not to assume that every unusual substance is harmless.

Albumin usually looks like:

• White, opaque streaks or small clumps on the surface.
• A soft, flaky, or slightly creamy substance.
• Material that appears as the fish heats up.

Parasites may look like: