Effects of cooking
Fish can be cooked by both methods, dry-heat and moist-heat. As the flesh of fishes has very little connective tissue, thus it has no need to be tenderized before cooking it.It is suitable for
Oily fish to be:
- Grilled
- Baked
- Fried
- Deep-fryiing
- Shallow-frying
Both fish can too be :
What happens in fish during dry-heat cooking e.g grilling?
When heat is applied-->Proteins in fish-->coagulate-->causes fish to shrink--->causes--->extractives to deposit on surface of fish--->Adding more flavor--->DELICIOUS :)YUM YUM!
(baked fish)
What occurs in fish when moist-heat cooking e.g boiling?
When heat is applied--->Extractives&Water-soluble nutrients---->dissolves into cooking liquid---->fish itself less tasty---->should be served with cooking liquid---->has the nutrients and flavors of fish---->DRINK UP! X3
(seafood steamboat)
*Fish and shellfish usually gets cooked very quickly*
Overcooked seafood---->tough & chewy
**coagulation is reaction which proteins change firm liquid to semi-solid or solid state in presence of heat, pressure or acids.
- Boiled
- Steamed
What happens in fish during dry-heat cooking e.g grilling?
When heat is applied-->Proteins in fish-->coagulate-->causes fish to shrink--->causes--->extractives to deposit on surface of fish--->Adding more flavor--->DELICIOUS :)YUM YUM!
What occurs in fish when moist-heat cooking e.g boiling?
When heat is applied--->Extractives&Water-soluble nutrients---->dissolves into cooking liquid---->fish itself less tasty---->should be served with cooking liquid---->has the nutrients and flavors of fish---->DRINK UP! X3
*Fish and shellfish usually gets cooked very quickly*
Overcooked seafood---->tough & chewy
**coagulation is reaction which proteins change firm liquid to semi-solid or solid state in presence of heat, pressure or acids.
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