By Harold McGee
The real challenge in cooking both fish and meat is to get the texture right. And the key to fish and meat texture is the transformation of muscle proteins. The cook’s challenge is to control the process of coagulation so that it doesn’t proceed too far, to the point that the muscle fibers become hard and the juice flow dries up completely.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.