Q: Why are there so many bubbles when boiling fish in shabu-shabu? A: The heat is “squeezing” out water and proteins from the fish flesh—especially water-soluble proteins. When these proteins are exposed to heat, they unfold and clump together, forming bubbles or white scum on the water’s surface, similar to how cooked egg white turns white. The faster the frozen fish thaws, the more its structure breaks down, releasing more water and creating even more bubbles. High heat causes the water to boil vigorously, breaking up protein and fat bubbles, making them more visible and clouding the broth. This doesn’t mean the fish is spoiled. The bubbles themselves are safe to eat. The real issues are a sour or ammonia-like odor, abnormally slimy texture, or unusual discoloration. To reduce bubbles: Pat the fish dry, thaw it slowly in the refrigerator, use medium to low heat, and avoid boiling vigorously. #nanobro