Answer:
Answer is option A.
Steamed salmon has deposits of white albumin on the flesh is due to the fact that it has been cooked too quickly.
Explanation:
When we cook salmon, a white stuff oozes out from it. This white stuff is not fat, it is a coagulated protein called albumin, and is perfectly safe to eat.
During the cooking of salmon, white albumin comes out from the muscle fibers of the fish and coagulates at the surface. When the cooking temperature increases, more albumin is pushed out of the flesh. So, the deposits of white albumin on the flesh of steamed salmon indicates that it has been cooked too quickly or overcooked.
We can reduce the amount of albumin produced by brining the salmon or glazing it (cover with a coating) or cooking it at a lower temperature. The cooking of salmon on its skin side also minimize the amount of albumin oozing out, because the skin acts as a natural barrier and allows the fish to cook more gently.
