nificant impact on the texture of fish muscles. Fish in good condition have a clear translucent and elastic flesh. At spawning time, when the fish are in their worst condition, or in the case of lack of food, the raw flesh appears milky-white, watery and feels soft (Love 1964,1975). read more
Boiling can cook fish quickly, so quickly in fact you have to be careful not to over cook it which can lead to a tough, rubbery texture. Once the water reaches a boil I'll cook for about 2-3 minutes and remove. read more
There are several sources of dry heat that may be used for grilling including; charcoal, wood, gas or electric heated grills. Common types of food that are grilled include; fish, meat, vegetables and bread. 2.6 Steaming. Steaming is the cooking of foods by steam. Steam is generated by boiling water, which evaporates and carries the heat to the food. read more