Science has taught us how to pour the perfect beer, when to drink coffee, and that we should absolutely stop eating bluefin tuna, but it's never gotten around to explaining why specific fish taste, you know, the way they taste.
Much of the difference boils down to diet and physiology, but there are a few key things that make fish different from other types of meat. While beef and pork store their fat in tasty little pockets, fish fat is contained in their oil and distributed throughout their body. It's like the difference between keeping your money in your wallet or wearing it like clothing. Fish muscles are also flakier than other types of meat because they're segmented in order for them to swim efficiently, as well as flop back and forth furiously after they're caught.
To give a little more insight into why fish taste the way they do, we've broken down five of the most popular foods of the sea with some tasty science nuggets on why they make for such tasty nuggets. LEARN THINGS AND BE AMAZED!