Know why that fish likes to stick to the metal pan? It’s not
just a matter of being, well, sticky, it’s actually a chemical
bond that occurs between the fish and the pan at a molecular
level. This happens with all meat. With land-dwelling
animals like beef or pork, though, it’s not quite as big a
deal. The robust flesh of land animals sticks to itself better
than it sticks to a pan. The worst you’ll get is a deposit of
browned proteins that have been expelled from the meat as
it cooks.
With tender fish, on the other hand, it’s very easy for it to
stick to the pan better than it sticks to itself. Rather than
lifting cleanly, it tears. The key to preventing this is to make
sure that the skin heats up as fast as possible. With enough
hot fat in the pan, the skin will have heated up, causing its
proteins to tighten and coagulate, before it comes into direct
contact with the hot metal. This prevents it from forming a
strong molecular bond with the metal and makes subsequent
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