Why does citric acid cook seafood?

Citric acid doesn't actually "cook" seafood in the way you might think. While it can contribute to denaturing proteins, it doesn't generate enough heat to achieve the level of protein coagulation that happens during traditional cooking methods.

Here's what actually happens:

* Acidic Denaturation: Citric acid, being acidic, can denature the proteins in seafood. This means the protein structure changes, causing it to become firmer and less translucent. This process is similar to what happens when you use lemon juice to marinate fish.

* Flavor Enhancement: The acidity of citric acid also adds a bright, tangy flavor to the seafood, which many people enjoy.

* Tenderizing Effect: The acidic environment created by citric acid can break down some of the tough protein fibers in seafood, making it more tender.

Important Note: While citric acid can change the texture and flavor of seafood, it's not a replacement for proper cooking. The heat from cooking is crucial for destroying harmful bacteria and ensuring the seafood is safe to eat.

In conclusion, citric acid can enhance the flavor and texture of seafood but it doesn't cook it. It primarily acts as a marinade and flavoring agent.