Within this journey of cooks, sooner or later it is learned that the fish takes little cooking time. Either because of inertia or because the recipe always says that it takes at least 7 minutes. The important thing is to be interested in knowing why this happens. For that we must analyze its meat.
First of all, I remind you that the fish meats that we consume are its muscles, as in the rest of the animals; it is the edible and appetizing part for the human being. Within the muscles we find the elements of its composition:
- Muscular fibers: those that have water, the juice of the meat
- Connective tissue: mainly collagen, determines the resistance