Why some fish gets tough when boiled?

1. Overcooking: Boiling fish for too long can cause the muscle proteins to overcook, resulting in a tough texture.

2. Fish Type: Some fish species have a naturally firmer texture, which can become even tougher when boiled. For example, certain whitefish like tuna or swordfish might get tough if boiled.

3. Cooking Method: Boiling is not an ideal cooking method for all fish. Some fish, such as delicate white-fleshed fish, are better suited for gentler cooking methods like steaming, baking, or poaching.

4. Temperature Control: Inconsistent temperature can affect the texture of fish. Ensuring a steady temperature during boiling is crucial to prevent overcooking and toughening.

To avoid tough fish when boiling, consider the following tips:

- Choose fish species suitable for boiling.

- Cooking Time: Boil fish for a shorter duration. It's better to slightly undercook than overcook.

- Water Quantity: Use enough water to cover the fish without submerging it completely.

- Temperature: Bring the water to a gentle simmer rather than a rolling boil.

- Test for doneness: Gently press the fish with a fork to check if it flakes easily. If it does, it is done.

- Avoid boiling for too long: Keep a close eye on the cooking time and remove fish from the heat as soon as it's cooked.

- Alternative Cooking Methods: Consider other cooking methods better suited for the type of fish you're preparing.

By following these tips, you can achieve perfectly cooked fish with a tender and flaky texture.