On food and cooking the science and lore of the kitchen ( PDFDrive ) 373
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accumulateprotein-digestingenzymesintheir
muscleandliterallytransformtheirownflesh
intothenextgeneration.Thenandafterward,
theirmuscleismeagerandspent,andmakesa
spongy,mushydish.
Becausedifferentfishhavedifferent
cycles,andcanbeindifferentphases
dependingonthepartoftheworldinwhich
they’vebeencaught,it’softenhardtoknow
whetheragivenwildfishinthemarketisat
itsprime.
TheAnatomy
andQualitiesofFish
Fishandshellfishhavemanythingsin
common,butanatomyisnotoneofthem.Fish
arevertebrates,animalswithbackbones;
shellfisharebonelessinvertebrates.Their
musclesandorgansareorganizeddifferently,
andasaresulttheycanhaveverydifferent
textures.Theanatomyandspecialqualitiesof
shellfisharedescribedseparately,beginning
onp.218.
FishAnatomy
Forabout400millionyears,beginningwell
beforereptilesorbirdsormammalshadeven
madeanappearance,fishhavehadthesame
basicbodyplan:astreamlinedbulletshape
thatminimizesthewater’sresistancetotheir
movement.Thereareexceptions,butmost
fishcanbethoughtofassheetsofmuscle
tissueanchoredwithconnectivetissueandthe
backbonetoapropulsivetail.Theanimals
pushwaterbehindthem,developingthrustby
undulationsofthewholebodyandflexingof
thetail.
Skin and Scales Fish skin consists of two
layers, a thin outer epidermis and a thicker
underlyingdermis.Avarietyofglandcellsin
the epidermis secrete protective chemicals,
