Why you need to tenderize fish?

You don't *need* to tenderize fish, but it can be beneficial for some types of fish and cooking methods. Here's why:

When Tenderizing Fish is Beneficial:

* Tougher Fish: Some fish like swordfish, tuna, and marlin can be quite tough. Tenderizing helps break down the muscle fibers, making them more tender and easier to chew.

* Dry Cooking Methods: When cooking fish with dry heat (like grilling, baking, or pan-frying), tenderizing can help prevent the fish from drying out.

* Thicker Cuts: Thicker cuts of fish benefit from tenderizing, as the muscle fibers can be more difficult to break down with heat alone.

* Improved Flavor: Tenderizing can also help enhance the flavor of the fish by allowing the marinade to penetrate more deeply.

Methods of Tenderizing Fish:

* Marinating: Acidic ingredients like lemon juice, vinegar, or yogurt can help break down the proteins in fish.

* Pounding: This method uses a meat mallet to physically tenderize the fish by breaking down the muscle fibers.

* Scoring: Making shallow cuts across the surface of the fish allows for deeper penetration of marinade and heat.

* Brining: Soaking fish in a salt solution can help retain moisture and improve tenderness.

When Tenderizing Fish is Not Necessary:

* Finer-Textured Fish: Delicate fish like cod, sole, and flounder are already tender and don't require tenderizing.

* Moist Cooking Methods: When cooking fish with moist heat (like poaching, steaming, or simmering), tenderizing is less necessary, as the moisture helps break down the fibers.

Ultimately, whether or not you tenderize fish depends on your personal preference and the type of fish you are cooking.