One of the reasons why fish is tender is because
A) it is impossible to overcook it.
B) of the high omega-3 fatty acid content.
C) there is little hydroxyproline in the connective tissue.
D) all of the above answers are correct

Question

Quizplus · Accepted Answer

Hydroxyproline is an amino acid that is necessary for the structure of collagen, which gives connective tissues their strength and elasticity. Fish have little hydroxyproline in their connective tissue, which makes it less tough and ultimately more tender. The other options (A and B) are not correct as fish can still be overcooked and high omega-3 content does not directly affect tenderness.

One of the Reasons Why Fish Is Tender Is Because