Muscle fibers in fish are substantially shorter than in cattle, and collagen dissolves quickly when cooked. There's no need to tenderize the fish because it cooks quickly. ... In contrast to beef, the coagulation of fibers and softening of collagen occur virtually immediately and at lower temperatures.
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Answer:
Muscle fibers in fish are substantially shorter than in cattle, and collagen dissolves quickly when cooked. There's no need to tenderize the fish because it cooks quickly. ... In contrast to beef, the coagulation of fibers and softening of collagen occur virtually immediately and at lower temperatures.
Explanation:
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