What is the specific heat capacity of fish source?

There is no single "specific heat capacity of fish" because the specific heat capacity of fish varies depending on:

* Species: Different fish species have different compositions of water, fat, and protein, which affects their specific heat capacity.

* Composition: The specific heat capacity of the fish's flesh, bones, and other tissues will be different.

* Temperature: The specific heat capacity of any substance can change slightly with temperature.

* Preparation: The way the fish is prepared (e.g., cooked, dried, etc.) will also change its specific heat capacity.

Instead of a single value, we can provide some general information:

* Water: The primary component of fish flesh is water, which has a specific heat capacity of approximately 4.184 J/(g·K). So, the specific heat capacity of fish will be close to this value.

* Fat: Fat has a lower specific heat capacity than water. The higher the fat content in the fish, the slightly lower its specific heat capacity will be.

* Protein: The specific heat capacity of protein is similar to water, so its impact on the overall specific heat capacity of fish is minimal.

If you need the specific heat capacity of a particular fish species for a specific application, you would need to consult scientific literature or conduct your own experiments.