Tuna is red and beefy, cod is white and mild, and a fresh fillet barely smells while an old one reeks. This short course explains why — from the muscle a fish swims with, to the fat that carries its flavor, to the saltwater chemistry behind 'fishy,' to what a fish eats and how fast it spoils. By the end you can predict how a fish will taste and how to cook it before you ever take a bite.
Tuna is red and beefy, cod is white and mild, and a fresh fillet barely smells while an old one reeks. This short course explains why — from the muscle a fish swims with, to the fat that carries its flavor, to the saltwater chemistry behind 'fishy,' to what a fish eats and how fast it spoils. By the end you can predict how a fish will taste and how to cook it before you ever take a bite.
