Final answer:
Filleting a fish before it goes through rigor mortis can result in softer and more pliable meat, but it may compromise meat quality if not handled correctly. Rigor mortis stiffens the muscle due to biochemical changes, and handling post-harvest affects its onset and duration.
Step-by-step explanation:
If you fillet the fish before it goes through rigor mortis, the resulting meat can be softer and more pliable. This is because rigor mortis is the process that occurs after death when the muscles stiffen due to biochemical changes, specifically the reduction of ATP which causes myosin and actin filaments within the muscle cells to form strong bonds, making the muscle rigid. If a fish is filleted before rigor mortis sets in, the meat hasn't stiffened, which in the culinary world is sometimes preferred for its texture. However, filleting a fish before rigor mortis can also lead to a degradation of meat quality if not handled properly due to the continued metabolic activity in the muscle cells.
It's also important to note that different species of fish undergo rigor mortis at different rates, and the handling of the fish post-harvest can affect the onset and duration of rigor mortis. For the best quality of fish meat, it's generally recommended to allow the fish to go through rigor mortis while maintaining proper storage temperatures before filleting.