The soft, cream-colored substance attached to the fish or floating freely in the liquid of the pouch is a natural component of many canned or pouched seafoods referred to as “curd”. Curd is simply protein that comes from the fish as it is cooked. More specifically, it forms when water-soluble proteins are released from the cut surfaces of the fish, and are then “set” during the cooking process similar to the firming of egg whites when poached. The presence of curd is normal and it does not detract at all from the flavor or nutritiousness of pouched salmon.