important ways, above all in the delicacy and activity of their proteins They therefore pose some special challenges to the cook who wants to obtain a tender, succulent texture Shellfish in turn have some special qualities of their own; they’re described beginning on p 218 If it’s more important to produce the safest possible dish than the most delicious one, then the task is simpler: cook all fish and shellfish to an internal temperature between 185ºF/83ºC and the boil This will kill both bacteria and viruses How Heat Transforms Raw Fish Heat and Fish Flavor The mild flavor of raw fish gets stronger and more complex as its temperature rises during cooking At first, moderate heat speeds the activity of muscle enzymes, which generate more amino acids and reinforce the sweet-savory taste, and the volatile aroma compounds already present become more volatile and more noticeable As the fish cooks through, its taste becomes somewhat muted as amino acids and IMP combine with other molecules, while the aroma grows yet stronger and more complex as fatty-acid fragments, oxygen, amino acids, and other substances react with each other to produce a host of new volatile molecules If the surface temperature exceeds the boiling point, as it does during grilling and frying, the Maillard reactions produce typical roasted, browned aromas (p 778) Shellfish have their own distinctive cooked flavors (pp 221, 225) Cooked fish fall into four broad flavor families Saltwater white fish are the mildest Freshwater white fish have a stronger aroma thanks to their larger repertoire of fatty-acid fragments and traces of earthiness from ponds and tanks ... somewhat muted as amino acids and IMP combine with other molecules, while the aroma grows yet stronger and more complex as fatty-acid fragments, oxygen, amino acids, and other substances react with each other to produce a host of new volatile molecules... produce a host of new volatile molecules If the surface temperature exceeds the boiling point, as it does during grilling and frying, the Maillard reactions produce typical roasted, browned aromas (p 778).. .and reinforce the sweet-savory taste, and the volatile aroma compounds already present become more volatile and more noticeable As the fish cooks through, its taste becomes