Fish and shellfish are tender because they have very little connective tissue.

Name: Fish and shellfish are tender because they have very little connective tissue.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

Fish and shellfish have very little connective tissue, which is why they are often tender when cooked properly. Connective tissue is what gives meat its toughness, so the absence of it in fish and shellfish makes them naturally tender.

Fish and Shellfish Are Tender Because They Have Very Little