On food and cooking the science and lore of the kitchen ( PDFDrive ) 368
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Preparation Certain cooking processes
transform the proteins and related molecules
inmeatandfishintohighlyreactiveproducts
thatdamageDNAandmaytherebyinitiatethe
development of cancers (p. 124). So the rule
forcookingmeatalsoholdsforcookingfish:
to minimize the creation of potential
carcinogens, steam, braise, and poach fish
rather than grilling, broiling, or frying it. If
you do use high, dry heat, then consider
applyingamarinade,whosemoisture,acidity,
and other chemical qualities reduce
carcinogenproduction.
LifeinWaterand
theSpecialNatureofFish
Asahomeforlivingthings,theearth’swaters
areaworldapart.Thehouserulesarevery
differentthantheyareforourcattleandpigs
andchickens.Theadaptationsoffishand
shellfishtolifeinwaterarethesourceoftheir
distinctivequalitiesasfoods.
ThePalenessandTendernessofFishFlesh
Fishowetheirsmall,lightbones,delicate
connectivetissue,andlarge,palemuscle
massestothefactthatwaterismuchdenser
thanair.Fishcanattainaneutralbuoyancy—
canbealmostweightless—simplybystoring
somelighter-than-wateroilsorgasintheir
bodies.Thismeansthattheydon’tneedthe
heavyskeletonsorthetoughconnective
tissuesthatlandanimalshavedevelopedin
ordertosupportthemselvesagainsttheforce
ofgravity.
AHealthInconvenience:WaxyFish
There’s an unusual digestive consequence
to eating the fish called escolar and walu
(Lepidocybium
flavobrunneum
and
Ruvettus pretiotus). They, and to a lesser
extent the orange roughy, accumulate
