Salmon. I am not familiar with this fish...as such I have noticed?!
Answers: that the texture of the flesh is not always even. when cooked there are some parts which seem jelly like. does that mean that the fish is bad. I am sorry to sound so ignorant but i guess I just have little experience cooking and eating salmon steaks
You salmon steak doesn't sound very nice!
If salmon is properly cooked its should be evenly textured and a gorgeous light pink colour. Sometimes there is some grey stuff under the skin which I wouldn't eat if I were you.
If you are eating farmed salmon, the flesh can be 'wobbly' because the fish hasn't swam enough to firm up its muscles. and I personally wouldn't touch this kind.
when cooked, usually that jelly like part is not probably cooked well.
all fish if fresh have firm flesh and no odor.
salmon is very fatty so it needs slow cooking at low heat to be perfectly flakey and moist. try poaching or steaming in a bamboo steamer basket. the textural variation is perfectly ok in grilled or broiled salmon.
Salmon is delicious fish. My dad recently baked some for me. From now on I'll buy this fish. There were no jelly parts to this fish.
The jelly part is probably cooked blood. It's perfectly harmless to eat. With Salmon this will be a light brown or white colour.
If you're concerned that your fish isn't cooked all the way through, use a meat thermometer in the thickest part of the fillet. It should read 140 degrees farenheit.
Salmon is a salmon colour (red or pink) and it's probably not completely cooked...