Chew on this.
"Crustacean flesh develops delicious aromas and flavors simply by spending a few minutes in boiling water.  Most meats can't achieve such high levels of smell and taste without the application of flame or intense heat, and there are a couple of reasons for this.  Crustaceans counteract the osmotic pressure of saltwater with an especially tasty and concentrated array of amino acids, particularly the same sweet-tasting glycine found in mackerel.  Crustacean flesh also contains a high concentration of sugars.  With the application of a little heat, these amino acids and sugars react with each other, creating the same sort of delicious and aromatic molecules produced in the meat of mammals and most fish, only at much higher temperatures."

- Trevor Corson, The Zen of Fish: The Story of Sushi, from Samurai to Supermarket

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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