Why is fish quicker to cook than meat?

* Smaller size and thinner cuts: Fish fillets are often thinner and smaller than cuts of meat, meaning they have less mass to cook through. This allows heat to penetrate more quickly and evenly.

* Higher water content: Fish has a higher water content than most meats. This means it cooks faster, as the water helps to transfer heat more effectively.

* Lower protein content: Fish generally has a lower protein content than meat, making it less dense and easier to cook.

* More delicate texture: Fish tends to be more delicate than meat, meaning it can easily overcook if cooked for too long. This makes it crucial to cook it quickly to maintain its tender texture.

However, it's important to note that these are general observations and the cooking time can vary depending on the type of fish, its thickness, the cooking method used, and the desired level of doneness. Some fish like tuna or swordfish can take a bit longer to cook than smaller, more delicate fish like cod or tilapia.

Overall, fish is generally faster to cook than meat due to its inherent properties, which make it more conducive to quick cooking.