Why is my salmon white and not pink?
The color of cooked salmon is often associated with a bright pink hue that is both visually appealing and indicative of its nutritional value. However, some individuals may notice that their cooked salmon appears white instead. There are several reasons why this might occur. Firstly, overcooking can lead to the loss of pink coloration due to the denaturation of the salmon’s myoglobin protein. Myoglobin is responsible for the pink color in raw salmon, and when it is heated beyond a certain point, it can lose its shape and color, resulting in a white or gray appearance. Secondly, the type of salmon can also affect its color. For instance, Atlantic salmon, which is commonly farmed, has less astaxanthin, a pigment that gives salmon its pink color, than Pacific salmon, which is wild-caught. As a result, Atlantic salmon may have a less vibrant pink color even when cooked properly. Finally, the age and size of the salmon can also affect its color. Younger and smaller salmon may have less astaxanthin, leading to a lighter pink or white color. It is essential to note that the color of the salmon does not necessarily indicate its freshness or quality. Even white salmon can be perfectly safe and delicious to consume. However, if you prefer the pink color and want to avoid overcooking, it is recommended to cook salmon to an internal temperature of 145°F (63°C) while still maintaining its pink hue.
