Re:Ike Jime, the Japanese Slaughter Method for Tastier Fish
by darkerside on Tuesday February 05, 2019 @01:25PM
(#19088098)
From another article linked in the comments:
> Compared to red meat and poultry, fish muscle is delicate. It needs all the structure it can get. So unlike red meat, where we like a little protein breakdown to enhance tenderness, anything that breaks down the structure of fish muscle is bad. Stress causes fish muscle tissue to break down.
> Compared to red meat and poultry, fish muscle is delicate. It needs all the structure it can get. So unlike red meat, where we like a little protein breakdown to enhance tenderness, anything that breaks down the structure of fish muscle is bad. Stress causes fish muscle tissue to break down.