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Soaking fish in lye, a strong alkaline solution, cooks the fish through a process called saponification. The lye alters the proteins and fats in the fish, breaking them down and changing their texture and flavor, similar to how heat cooks food. This method, often used in traditional recipes like lye-cured fish, results in a firm, translucent texture and can enhance the fish's taste. However, it's crucial to handle lye carefully due to its caustic nature.

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