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Salmon turning gray when cooking

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Lately, when I've been cooking salmon, the meat that's closest to the skin turns gray and looks really unappetizing. I bake it in the oven. Am I overcooking it?

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  1. That gray meat is called the bloodline. Turning gray has nothing to do with overcooking.

    Some (many?) will remove that meat before cooking, or not eat after cooking. I have been told, that area of the fish is where the contaminates concentrate, it tastes more fishy than the rest of the flesh.

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