Why Fish are White Meat
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Fish are primarily white meat due to the fact that they don’t ever need their muscles to support themselves and thus need much less myoglobin or sometimes none at all in a few cases; they float, so their muscle usage is much less than say a 1000 pound cow who walks around a lot and must deal with gravity. Typically, the only red meat you’ll find on a fish is around their fins and tail, which are used almost constantly.
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