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In fish, muscle fibers are much shorter than they are in beef, and collagen dissolves easily during cooking. So fish cooks quickly and there's no tenderizing to do.

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Q: Why does fish cook faster than meat?
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Does white turkey meat cook faster than dark turkey meat?

I believe that dark meat would cook faster since it contains more fat and heat is attracted to fat.


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Fish protein is unique and quite different from the meat found in land animals. There are 3 main reasons why fish would take less time to cook than meat.CollagenFish muscle contains less collagen by weight (only ~3%) as compared to land animal meat (~15%). Collagen are dense connective tissues that require time and moisture to gelatinize or soften. Therefore, less collagen means less cooking time.HydroxyprolineHydroxyproline is an amino acid found in the collagen of meat and it is this amino acid that accounts for the "toughness" of said collagen. Fish meat has less of this amino acid so whatever little collagen it has, it is also faster to gelatinize.Shorter muscle fiberThe muscle structure of fish are very short and typically less than an inch in length. Shorter muscle fibers means more tender flesh and a shorter cooking time.


How thin slices of carrot cook faster than a big chunk of carrot?

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