What is the name of the gel that forms under cooked fish?

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calicokittenx

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What is the gel-like substance that forms when fish is cooked (and usually chilled)? It's clear and viscous, almost like thick egg whites. I know it forms under Tilapia, but I am not sure if it forms under all fish. What is it made of? Does it have a name? How does it form?
 
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