Why is salmon meat mushy once cut open?

Salmon meat isn't inherently mushy when cut open. The texture you're describing is likely due to a combination of factors:

1. Fat Content: Salmon is a fatty fish, and the fat content contributes to its rich flavor but can also make it feel softer than leaner fish.

2. Cooking Method:

* Overcooking: Overcooked salmon will become dry and flaky, which can appear mushy.

* Improper Handling: Rough handling or squeezing the salmon can cause the flesh to break down, leading to a mushy texture.

3. Freshness:

* Quality of Fish: Fresh salmon will have a firm texture. Older, less fresh salmon can be softer.

4. Type of Salmon:

* Farmed vs. Wild: Some types of farmed salmon are known to have a softer texture due to their diet and breeding practices.

Here's how to avoid mushy salmon:

* Choose fresh, high-quality fish: Look for salmon that has bright, clear eyes, firm flesh, and a pleasant, fresh ocean smell.

* Cook salmon to the right temperature: Salmon is best cooked medium-rare to medium. Use a thermometer to ensure the internal temperature reaches 125°F (52°C).

* Handle salmon gently: Avoid squeezing or rough handling to prevent damaging the delicate flesh.

* Use appropriate cooking methods: Gentle cooking methods like baking, poaching, or grilling can help preserve the texture of salmon.

If you're still experiencing mushy salmon, it's possible that the fish wasn't fresh enough. Try a different source or talk to your fishmonger for recommendations.