On Food and Cooking

and when it’s old. The Healthfulness of Fish Oils Why should fish and not Angus steers provide the highly unsa ...

The cold aquatic environment is also responsible for the notorious tendency of fish and shellfish to spoil faster ...

mackerel and herring remain in good condition on ice for only five days, cod and salmon for eight, trout for ...

gets tough. The fragility of cooked fish results from its relatively small amounts connective- tissue collagen ...

accumulate protein-digesting enzymes in their muscle and literally transform their own flesh into the next gene ...

shellfish are described separately, beginning on p. 218. Fish Anatomy For about 400 million years, beginning well ...

the most evident of which is mucus, a proteinaceous substance much like egg white. The skin is often ...

are usually also bones projecting into the fins, and fish in the herring, salmon, and other familie ...

crustaceans, the hepatopancreas (p. 219). The “tongues” of cod and carp are actually throat muscles and associate ...

muscles and muscle fibers can be quite long, on the order of several inches, and the muscles taper d ...

in land animals it is progressively reinforced with age. Meat collagen is tough and must be cooked f ...

The fat content of fish muscle runs a tremendous range, from 0.5% in cod and other white fish to 20% in ...

are thin and delicate. Softness Certain conditions can lead to fish flesh becoming unpleasantly soft. When ...

salinity of its home waters, the food it eats, and the way it is harvested and handled. Fish Taste In gener ...

compound ATP (adenosine triphosphate). When a cell extracts energy from ATP, it is transformed into a ...

produce fragments that are typical of freshly cut grass (6 carbons), and earthy fragments also found in m ...

an unpleasant muddy aroma. It’s most often encountered in bottom-feeding fish, especially catfish and carp th ...

generally don’t accumulate TMAO, and crustaceans accumulate relatively little, so they don’t get as fi ...

and other nearby molecules, and never escape the fish surface to enter our nose. The aromas of cooked fish are ...

SourceTMA: fishyBromophenol: sea-air Terrestrial meats–– Freshwater fish – – Saltwater fish ++++ Sharks and rays++++ Moll ...