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Vinegar plus fish liquid = magic!

Answered on August 19, 2014
Created July 05, 2013 at 1:54 PM

Whenever I pour a little amount of apple cider vinegar into some fishy liquid--either from a can or actual fish broth--the liquid instantly turns an opaque white, almost milky color and texture. It's also really delicious.

What is happening here? Curdling? Emulsification?

My instinct says it's something good; perhaps the proteolytic enzymes in the vinegar are breaking down any proteins floating around into their amino acids.

Anyone know for sure?

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1 Answers

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32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on July 05, 2013
at 02:13 PM

There's scant protein in broth and what is there has been denatured pretty far. So I don't think it's enzymatic activity (how much really is in ACV? not much).

More likely you're doing something to the mineral salts present - going cloudy would suggest a precipitation process, taking soluble minerals and making insoluble salts out of them. Acetates are typically soluble though.

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