The fish is a variable temperature and animal lives in the aquatic environment. Its flesh is almost white, with little ribs. The cellular structure of the fish is tender.
is divided into three distinct parts: head, body and tail. In the head are the gills where they pick through the oxygen dissolved in water. Your body may be different depending on the kind of fish, plus it contains all the vital organs.
The tail is the tail fin that serves for movement in the water.
The structure of fish:
The fish muscle fibers are short and thick. The structural proteins actin and myosin, is in a larger proportion than in beef.
The low amount of connective tissue in fish helps the muscle appear flakes and smooth.
In the lateral region of the fish, are highly pigmented red muscles, called muscle cells. The red muscle acts as a store of fat, glycogen and others. Thus fatty fish has a greater amount of red muscle.
The low-fat fish or white has a small amount of red muscle.
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