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Anatomy of a Fillet.

Myosepta: Sheaths of connective tissue separating myomeres. Transmits contracting forces of muscle fibers between myomeres.

Myomere: Blocks of muscle, often forming a "W" pattern.

White muscle: "Fast-twitch" muscles used for quick bursts of activity. These muscles use anaerobic metabolism, and are better for short swimming bursts, and are fueled by glycogen. These muscles fatigue more quickly than red muscle. Considered the best-tasting muscle of the fillet.

Red muscle: Dark "slow-twitch" muscle, sometimes called the "mud line." These muscles are aerobic and need a constant supply of oxygen. This muscle type contains more myoglobin, which carries oxygen and contributes to its dark color. Fish that need endurance for sustained swimming like tuna and striped bass have more red muscle. Red muscle isn't considered as palatable as white muscle and is often trimmed from fillets and discarded. This muscle type has a higher fat content.

Steak or cutlet, cross section:

Caption: Depending on the species, a skinless fillet is made up of about 75 to 80 percent water, 15 to 20 percent protein, 1 to 10 percent fat, and 1 to 2 percent minerals and vitamins (ash). Fatty species have less water content, and vice versa.

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Title Annotation:Bits & Pieces: Blending Fishery Science with Everyday Fishing
Author:Neumann, Rob; Quinn, Steve; Schramm, Hal; Manns, Ralph
Publication:In-Fisherman
Date:Aug 1, 2019
Words:194
Previous Article:Record Reconsidered.
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