Unlike red animal meat, the flesh of fish has meager connective tissue, the muscle component that can make raw red meat relatively tough and dry. The small amount of connective tissue in the flesh of a fish is more easily gelatinized by moist heat than the kind found in the flesh of landlubbers. Excess cooking (and it doesn't take much) is inappropriate because it toughens the muscle fibers unnecessarily without tendering any meaningful benefit in return.
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Asian Recipes **
