Compare the amount of connective tissue in fish with the amount ...

[tatyanajohnson]

Compare the amount of connective tissue in fish with the amount of connective tissue in poultry.

Question 2

Why do fish recipes often include citrus juice, wine, or tomatoes?

[ynlevi]

Answer to Question 1

Fish have less connective tissue than poultry. Therefore, fish takes less time to cook. Proper temperatures and cooking techniques are needed to avoid overcooking fish. Dry-heat methods, such as baking, broiling, grilling, and frying, are commonly used.

Answer to Question 2

Fish have a characteristic smell from trimethlyamine that is located in the fat of the fish. When fish degenerates, it begins to smell and bacteria contributes to releasing the fish odor. Adding acidic products (i.e. citrus, wine, tomatoes) over cooked fish reduces the odor by converting the unpleasant-smelling liquid trimethylamine into an odorless solid.

[tatyanajohnson]

Thanks

[ynlevi]

Welcome