Why Does Fish Flake?

The video explains why fish is flaky compared to other meats, focusing on muscle physiology and structure. Fish have a higher percentage of fast-twitch muscles, aiding quick movement in water. Unlike land animals, fish muscles are organized into myomeres, which contribute to their flaky texture. Fish collagen breaks down at lower temperatures, making it fall apart easily when cooked. The video concludes with a recommendation for fried fish, highlighting its taste and texture benefits.

Explain how the structure of myomeres contributes to the swimming ability of fish.

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What happens to fish collagen when heated, and how does this affect cooking?

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