Why is my cooked fish GREY?

Chef's answer
Hi all, That gray area that we see on fillets is in fact an area of insulation for the fish. It tends to be a bit gamier because it is one of the first areas to receive nutrients. It is a fast twitch area similiar to dark meat in poultry.
Frequently asked Questions 🎓
That reddish-orange is the color of wild salmon flesh, sure, but it's most definitely not the color of farmed salmon flesh. ... Naturally, farmed salmon flesh is gray.
Looking at Raw Meat After extended storage, the gray-brown color is a sign of spoilage if the meat is also sticky to the touch, smells bad and develops a clear goo on the meat's surface. Do not taste or cook this meat.
Exposure to light and oxygen causes oxidation to take place, which causes the breaking down of color pigments formed during the curing process. ... For example, cured raw pork is gray, but cured cooked pork (e.g., ham) is light pink. For more information please see Color of Meat and Poultry.
Gray corned beef is said to have a better taste than red. The gray meet is softer and sweeter. Gray corned beef is also less salty than red corned beef..
Some hot dog brands have been moving away from sodium nitrite, a chemical that cures the meat, prevents foodborne illnesses like botulism, extends the wieners' shelf life and also is used to preserve that pink color. Without it, hot dogs would appear an unappetizing gray.
This is the color of a freshly butchered piece of meat. But when myoglobin gets exposed to oxygen, it turns into a compound called oxymyoglobin. ... The presence of oxygen, however, eventually turns beef grayish-brown. Myoglobin's chemical compound contains iron, which, after a few days of oxygen exposure, will oxidize..
Commercial sausages usually have nitrites in it which give it that reddish color. Without it, like all meat that isn't browned first will will have that grey-ish pallor. It just means it's cooked. Pork meat turns gray after it's been cooked..
A few more cooking questions 📍

Why should you avoid stirring rice while it cooks?

NEVER stir your rice! Stirring activates starch and will make your rice gloppy. ... If you cook rice too quickly, the water will evaporate and the rice will be undercooked. The boiling water will agitate and dissolve the salt quickly. You can add salt to your cold water if your prefer, though. All you have to do is season your zoodles with a pinch of salt (kosher or other) and massage all the strands to coat. Then place the zoodles in a collander set over a bowl and wait. In just a few minutes, liquid will start to drain from the zoodles into the bowl. Add the water and rice to a medium saucepan, and stir in a teaspoon of extra-virgin olive oil. Next, it's time to cook! Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water. Is Zong Zi healthy?;Eat zongzi properly: Zongzi is not easy to digest, as glutinous rice is really sticky and lacking in fiber. ... Zongzi is not good for diabetics: Most people like to eat savory zongzi with greasy pork, but it has too much fat to be healthy eating. Therefore people with diabetes should avoid eating it. How do you store uncooked rice at home?;Uncooked white rice should be stored in a tightly closed container. If moisture is kept out, the maximum storage time for good flavor is one year. Rice will keep up to two years, however the quality will not be as good. Cooked rice can be stored for one week in the refrigerator....Look for unique local experiences on LokaLocal.
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  • Hainanese Bak Chang. If you are cooking more than 500g of rice, reduce the amount of water. You should not need to drain the rice after cooking. Before cooking, rinse the rice in a sieve under cold water until the water runs clear. What changes will happen to the rice when cooked?;Cooking quality is important characteristic of rice. When rice is cooked it absorbs water, swells, volume expands and starch granules swell. Grain expands in all the dimensions but usually more in length. "The veggie and seafood ones have the lowest energy [kilojoules].