Why does fish become flaky after refrigeration?

Question

Learn what happens to the structure of cooked fish as it sits in the fridge. Discover the natural process that makes it more flaky.

Answer 1

Fish becomes flaky after refrigeration due to muscle fiber breakdown caused by enzymes that remain active even at low temperatures, leading to moisture loss and a dry, separated texture.

Detailed Explanation:

When fish is refrigerated, the enzymes naturally present in its flesh continue to work, albeit at a slower rate. These enzymes, called proteases, break down the proteins that hold the muscle fibers together. This process weakens the structure of the fish. Additionally, refrigeration can cause moisture to be drawn out of the fish, further contributing to the dryness and separation of the muscle fibers. The combination of enzymatic breakdown and moisture loss results in the characteristic flaky texture of refrigerated fish. The longer the fish sits in the refrigerator, the more pronounced this effect becomes. Freezing slows down enzymatic activity significantly, which is why frozen fish generally maintains its texture better than refrigerated fish.

Pro Tip:

To minimize flakiness, store fresh fish in the coldest part of your refrigerator (usually the bottom shelf) and consume it within 1-2 days. Wrap it tightly in plastic wrap or store it in an airtight container to reduce moisture loss.