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Canned northern pike... with a kick!
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<blockquote data-quote="KDM" data-source="post: 76698" data-attributes="member: 314"><p>The cooking process along with the pressure breaks the cell membranes of the flesh and the liquid escapes. Not all the fluid escapes the meat, but if you pay attention, the outside quarter inch or so gets more firm when you cook fish as does most meats when cooked due to dehydration. You can also kind of watch and listen to this process when you put fish in hot oil you get that immediate "sizzle" that calms down as you cook the fish, but never really stops until the fish is so "crispy" and dried out you can't hardly eat it.</p></blockquote><p></p>
[QUOTE="KDM, post: 76698, member: 314"] The cooking process along with the pressure breaks the cell membranes of the flesh and the liquid escapes. Not all the fluid escapes the meat, but if you pay attention, the outside quarter inch or so gets more firm when you cook fish as does most meats when cooked due to dehydration. You can also kind of watch and listen to this process when you put fish in hot oil you get that immediate "sizzle" that calms down as you cook the fish, but never really stops until the fish is so "crispy" and dried out you can't hardly eat it. [/QUOTE]
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