Why do fish cook more quickly than other meats?

Question

I mean you can cook a whole fish in less than five minutes but chicken, steak, pork etc seem to take ages.
Why?

Answer 1

Lower density allows for faster heat transfer, plus fillets of fish are usually thinner than most cuts of beef and pork.

Answer 2

i was the person who asked about is it ok to gut a fish after it has been frozen then thawed-spookily enough im cooking sed fish right now!the meat is lighter in weight,but not only that,the flesh is definetly different,it flakes and has no fat to speak of,so flaking makes it cook quicker i think.also people eat fish when slightly under cooked.

Answer 3

beef, chicken and other meat are actual muscel which is like a bundle of tread wound together on the other had fish is also a form of muscel but it is seperated by section sort of like scale on a fish's back so it allowed heat to penitrates more easly

Answer 4

Because the texture is softer and heat can penetrate through the fibers faster. Maybe the fish oils have something to do with it.

Answer 5

I think it's the nutrient rich [which has nothing to do with the cooking] natural fish oil that fish have in them.

Answer 6

Water content

Answer 7

I don't know but this is an awesome question. The fiber dude seems to have a good point though.

Answer 8

because the fish meat is not as thick or firm as some other meats

Answer 9

Because fish is fish and not meat?

Answer 10

Because its not as dense as other meat