I am a Sushi and Sashimi lover, especially salmon flesh. I recently bought some fresh salmon from Taobao. It's not frozen and has been kept around 4°C for 24h (during delivery). The product page said it's suitable for eating directly. After eating a few slices I noticed something different from what I eat at a restaurant. I see some white fluidy solid in my sauce plate, which is possibly fat. I washed the flesh and applied juice from squeezed lemon to it before eating. I'd never met this phenomenon before.
What's that white fluid in fresh salmon flesh? (No quality issues)
Is it fat? It does not dissolve in water or sauce.
How is this fresh salmon different from that in a restaurant?
How should I process the salmon so that it gets consistent with the one in a restaurant? Or simplifying this question, how can I get rid of the "fat" (since there's no other issue)?
Edit: I can now confirm it's fat. It's exactly the white layer between red layers(fresh flesh). How do I stop it from "washing off"?