Marinating Fish in Vinegar: The Science Behind This Delicious Technique
Vinegar has been used for centuries as an effective way to enhance flavor, tenderize, and preserve fish. This acidic ingredient can transform fish through a delicate chemical process that both flavors and changes texture. When used properly, vinegar creates remarkable dishes with complex flavors and textures. I want to share a particularly interesting technique for pan-fried cod with a vinegar pre-marinade that demonstrates the magic of this ingredient.
## The Science of Acid Marinades and Fish
When fish meets vinegar, a fundamental chemical reaction occurs. According to Chef Kory Foltz, "The acid in a marinade denatures the proteins, which basically means that it breaks the molecular structure down of hydrogen bonds, making them looser." This process allows marinade flavors to penetrate the fish's surface while altering its texture.
This reaction is so powerful that acidic marinades can effectively "cook" fish without heat. The Spruce Eats emphasizes that "a highly acidic…
