Muscles. Survival. Gravity. And why fish swim and cook fast.
1-Minute NomNom
Why does fish cook faster than other meats?
In this “big fish eats small fish” world, they are able to escape from their predators quickly. This is because, unlike land-based animals, their muscles are made up mostly of fast-twitch fibers. These fibers contract quickly, making rapid and sudden getaways possible.
In addition, they live in water, where the effects of gravity are less pronounced. Hence, unlike land-based animals, they do not require as much connective tissues to support themselves against gravity. Thus they have less fibrous tissues, ligaments, tendons, cartilage or collagen (according to Wikipedia, collagen is the “main structural protein of the various connective tissues in animals [and] is the most abundant protein in mammals, making up from 25% to 35% of the whole-body protein content”).
This combination makes fish fast to cook and tender to eat. Fast-twitch fibers are short and thin and break down quickly when cooked. They are also easier to chew. And with less connective tissue and collagen, they are extremely tender compared to most other meats.
Hence, if you are in a rush and want to cook a healthy meal, fish may be your best bet! Gives a new meaning to “fast food”!
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photos: in order – istockphoto/zorabcde; depositphotos/mike_kiev; karelnoppe
