If you’ve ever eaten it, you’ve probably noticed how flaky fish can be. Poke at it with your fork and it just falls apart — no knife required. What makes fish different from other animal protein? Hosted by: Michael Aranda SciShow has a spinoff podcast! It's called SciShow Tangents. Check it out at www.scishowtangents.org ---------- Support SciShow by becoming a patron on Patreon: www.patreon.com/scishow ---------- Huge thanks go to the following Patreon supporters for helping us keep SciShow free for everyone forever: Adam Brainard, Greg, Alex Hackman, Sam Lutfi, D.A. Noe, الخليفي سلطان, Piya Shedden, KatieMarie Magnone, Scott Satovsky Jr, Charles Southerland, Patrick D. Ashmore, charles george, Kevin Bealer, Chris Peters ---------- Looking for SciShow elsewhere on the internet? Facebook: www.facebook.com/scishow Twitter: www.twitter.com/scishow Tumblr: scishow.tumblr.com Instagram: instagram.com/thescishow ---------- Sources: www.tandfonline.com/doi/abs/10.1080/10408398409527393 academic.oup.com/af/article/7/4/12/4775069#112075127 www.hindawi.com/journals/tswj/2016/3182746/ bit.ly/2DvMONQ jeb.biologists.org/content/214/10/1617 www.omafra.gov.on.ca/english/livestock/beef/facts/05-075f1.htm www.ncbi.nlm.nih.gov/books/NBK218185/#!po=96.4286 www.earthlife.net/fish/muscles.html academic.oup.com/af/article/7/4/12/4775069#112075127 www.sciencedirect.com/sdfe/pdf/download/eid/3-s2.0-B9780323055949000210/first-page-pdf www.sciencedirect.com/science/article/pii/S0141813017315787?via%3Dihub books.google.com/books?id=BCLT3hH84GoC&pg=PA93&lpg=PA93&dq=myocommata+gelatinization&source=bl&ots=2RJS-Yxt7R&sig=ACfU3U0viALIhKzL8HMQrXTaZVfWyyYHGQ&hl=en&sa=X&ved=2ahUKEwjn3fyhmbXhAhVqwMQHHWJqDAkQ6AEwAHoECAkQAQ#v=onepage&q=myocommata%20gelatinization&f=false

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