The result? Fish has a silky, smooth texture when it's raw, and a flaky(薄片的), light texture when it's cooked.
By contrast, "Land animals -- like ourselves -- are always working to keep themselves upright and keep their shape," Mouritsen says, so our muscle fibers are thicker, tougher and firmer.
The result is a ropy(绳状的,粘稠的), chewy -- and less appetizing -- texture when the meat is raw. Cooking softens the connective tissue in meat and improves its texture (it also makes it juicy and flavorful).
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