Grey gelatinous parts of fish

[violetblue]

Leading on from doomey's question, I often find that fish develops a horrid, grey, gel-like texture on the bottom, just inside the skin. The fish is perfectly fresh when bought. Is this due to over- or under- cooking?

[Kim A]

Neither. It's the fat layer between the skin and the flesh that just goes that colour when it's cooked. It seems to chow up worst on salmon, but you can just scrape it off if you don't want to eat it. When I was training and we used to cook whole salmon for dressing, we took the skin off, then scraped off the grey bit (it does have a name, but I can't remember it!) and dressed the salmon with a little mayo and slices of cucumber for 'prettiness'.

[Kim A]

Sorry - I meant to say 'show' up, not 'chow' up!

[violetblue]

Thanks Kim for your well-informed answer; I've been telling myself I'm a crap fish cook and have put myself off cooking fish so many times. I'll carry on scraping off the offensive material! X

[Kim A]

You're welcome! It might interest you to know that the grey nasties are usually worse on farmed fish (ie from the supermarket), as farmed fish don't get much excercise and so lay down fattier tissue. I've found the problem disappears (almost) if you buy fresh fish from the farmer's market or a fishmonger who gets 'proper' fish - those that swim in open water, not cooped up in their own p**p in a fish farm.

[tictactoe]

Hi guys,

Kim, following on from what you have said, when using tinned red salmon, is that grey (apart from some skin) the same thing? It doesn't bother me in the slightest, (if you read my posts of F&D you'll know nothing fazes me Lol) I even enjoy eating the sockeye bones!!


n00dles xxx

[Kim A]

I should think so, don't imagine a canning factory is going to be too bothered about employing a wee person to scrape off the grey bits, just chuck it all in! I think it only goes that colour when it's cooked, anyway, so it would be hard to seperate it out. And as for the crunchy bones - yep, I'm right there with you - it's actually the only bit of tinned salmon I actually like. My nan used to give Grandad tinned salmon for his tea sometimes and she'd save the bones just for me. Favoured eldest grandchild privilege, I think!

[violetblue]

Thanks again Kim for further expert info!

[Kim A]

Welcome again!