|Do fish have blood? Why do not we see blood when
we eat fish? When we eat read meat we see the
blood, why not in fish?|
Fish do have blood, and it is red like in red
meat because it contains hemoglobin.
If you cut a freshly-caught fish near major
blood vessels, you will see red blood. But if the
fish is old (i.e. store-bought), the blood may
have coagulated, or the store may have drained
out the blood during the beheading and gutting
processes. In fillets, the blood vessels are
sometimes so small that it is hard to see blood.
Fish do have blood. You can see it in the
gills of a live fish, which are red because of it.
I don't know why cooked fish do not obviously have
blood the way that red meat does, but I suspect
that it has more to do with how it is cooked than
whether blood exists. For example, birds have
blood, too, but you don't normally see blood when
you cook a chicken.
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