Why did jelly form on my salmon?

Question

I cooked up some fillets of salmon and put them in the fridge. Now my last piece has some jelly on it. Why did this happen?

Thanks.

Answer 1

did you get these fresh or processed?

fresh wouldn't normally do this unless it was going bad.   processed  (prepackaged)  it will do this due to the seperation of the fats and additive ingredients in the meat.

Answer 2

Irrespective of the other (mis informed!!) answers, the jelly is the natural proteins ( gelatine) in the fish, the same thing occurs with trout, herring & most meats after they have been poached or steamed. it is quite harmless - in fact it`s nutritious - & will dissolve on re heating

Answer 3

The cold temperature solidified the fat.  Just remove it or if you do not it will melt when heated.  Generally, it keeps the protein moist.  I would just reheat it.