Fish protein is unique and quite different from the meat found in land animals. There are 3 main reasons why fish would take less time to cook than meat.
Fish muscle contains less collagen by weight (only ~3%) as compared to land animal meat (~15%). Collagen are dense connective tissues that require time and moisture to gelatinize or soften. Therefore, less collagen means less cooking time.
Because fish has very little connective tissue.
fish have low level of cholestrol becoz it is white meat and due to low fats it is easily digestible
fish is amazingly delicious and so is meat, but because I luv food I can't chose between the 2
because fish is less dense than meat
No, meat is usually easier to cook.
In fish, muscle fibers are much shorter than they are in beef, and collagen dissolves easily during cooking. So fish cooks quickly and there's no tenderizing to do.
An egg will cook quicker under a blow dryer than a lamp because a blow dryer will transfer heat much quicker than a lamp.
White rice cooks quicker coz it is white and lighter
As long as you cook the meat thoroughly (because it may take longer to cook than the veggies, depending on thickness), it should be safe.
I believe that dark meat would cook faster since it contains more fat and heat is attracted to fat.
First of all, using a method that does not add extra fat will be more healthy than frying. Baking, broiling, stewing, crock pot recipes, poaching fish, or putting any piece of meat in a George Foreman grill will cook it without adding fat. Second, be sure your meats and fish are always cooked to the proper internal temperature. Use a food thermometer that tells you the correct temperature for each type of meat (at least 160-170 degrees F for most meat, fish, and poultry).
But of course. Everyone knows fat fries quicker than meat.
The first cook was prehistoric so there is no history for that person. It was some primitive human that discovered that meat thrown into the fire tasted better than raw meat.
Ham has preservatives in, turkey usually does not. So the turkey will spoil first. Also, white meat usually spoils quicker than red meat.
Fish was the main source of protein in U.A.E. in the olden days & not camel milk as fish provides more nutrient than camel milk as it provides more nutrients & protein than camel meat. The taste of fish is better than camel meat. Also as it is the national animal of U.A.E.
No. Goldfish in fact are basically the fish that will get sick the SLOWEST because they are extremely hardy and have almost no requirements other than food and water.