Composition And Structure
The edible flesh of fish, like that of meat and poultry, consists of water, proteins, fats, and small amounts of minerals, vitamins, and other substances.The differences, how-ever,are perhaps more important than the similarities.
Fish has very little connective tissue.This is one of the most important differences between fish and meat. It means that
1. Fish cooks very quickly, even at low heat (just enough heat to coagulate the proteins).
2. Fish is naturally tender.Toughness is the result not of connective tissue but of the toughening of the protein by high heat.
3. Moist-heat cooking methods are used not to create tenderness but to preserve moistness and provide variety.
4. Cooked fish must be handled very carefully or it will fall apart.
Continue reading here: Doneness And Flaking
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