Thank you, very informative. I always wondered why my 2 minute steaks (high heat) were fine to be bloody inside but chicken had to be cooked thoroughly all the way through.

Fish is not generally liked here in the UK (except cod!) which I always found very weird considering we’re an island nation. I love fish but it’s hard to find good fresh fish, even here on the coast. I heard that the UK sells a lot of it’s fish to other european countries, which is a shame.