Hello,
I was watching a you tube short by @photogami (https://youtube.com/shorts/C8LmMUfR5pE?si=RhKo4XhrXgoRPmI0n) on how to make salmon sushi from frozen Costco salmon. After he brines, refrigerates, and dries the filet he notes something called “miwata” on the surface. Is this albumin, cracking, or something else? No luck with google. We are landlocked here so the “fresh” (thawed) salmon often has a broken surface with defects or cracks 🤔. Ty for any wisdom.
by trying4firstbass
