Fishy Difference

[Andy]

Cooked fish flesh and cooked land animal flesh are very different in taste and texture, but why? Aren't they mostly just muscle? Are the two types of muscle so different?
I just know there's going to be a really stupid easy answer to this which will come to me once my hangover has subsided. Or been hammered into submission with more beer. In the meantime, your help would be appreciated.

[peace]

One difference between their muscle is the temperatures at which they operate; ~100 deg F vs.~50-60 deg F for fish, depending on ambient Temp. Unless you are talking about cold-blooded land animals you eat, like frogs. Their musceles use diffrent biochemical reactions for energy generation. I don't know how different biochemistry translates into different gastronomy (apparently, not always, as chicken, rabbit and frog taste similar), but warm-blooded and cold blooded muscles use different substrates for oxydation.