Do certain fish varieties have more connective tissue and would benefit from longer cook times in order to tenderize it?
A friend from Hong Kong argued that in a low temp cooking comparison, some fish yielded better texture and mouth feel after extended cook time.
Unfortunately I could not get him to specify the fish varieties and times, but we were not talking about mollusks, like octopus or squid.
Obviously there are different sections and cuts to a fish that are compiled in different ways, as shown in MC vol 3. chapter 11, page 22.
That made me suspicious whether it is wrong to categorically state that fish does not require tenderization, but I am also not really convinced either way.
Would anyone in this forum support the point that some fish need to be sous vide cooked longer than just to core temperature?
Thanks!
