important ways, above all in the delicacy and
activity of their proteins. They therefore pose
some special challenges to the cook who
wants to obtain a tender, succulent texture.
Shellfish in turn have some special qualities
of their own; they’re described beginning on
p. 218.
If it’s more important to produce the safest
possible dish than the most delicious one, then
the task is simpler: cook all fish and shellfish
to an internal temperature between
185ºF/83ºC and the boil. This will kill both
bacteria and viruses.
How Heat Transforms
Raw Fish
Heat and Fish Flavor The mild flavor of raw
fish gets stronger and more complex as its
temperature rises during cooking. At first,
moderate heat speeds the activity of muscle
enzymes, which generate more amino acids