The truth is that some fish fry better than others. Here's why you should avoid frying this particular type of fish.

Why is the flesh of certain fish different shades? Discover how myoglobin, exercise, and diet shape the flavors and hues of your favorite seafood.

But cooking the flesh causes proteins in the meat to coagulate, creating that dense, snow-white color and firm texture we see in so-called "white meat fish." A similar process occurs in all types ...

While the fish is broiling, add egg yolks, reserving whites, to a medium bowl with 1 tablespoon Dijon mustard, 1 tablespoon white wine vinegar, and 1/4 cup extra virgin olive oil.

In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes.