On Food and Cooking

The Effects of  Heat    on  Fish    Proteins    and

Texture

Gentle Heat and Close Attention In practice,
it’s all too easy to overshoot the ideal
temperature range for fish. It takes only a
matter of seconds to overcook a thin fillet.
Two characteristics of fish add to the
trickiness of cooking them well. First, whole
fish and fillets are thick at the center and taper
down to nothing at the edges: so thin areas
overcook while the thick areas cook through.
And second, fish vary widely in their
chemical and physical condition, and
therefore in their response to heat. The fillets