Regarding Rigor Mortis in Fish

Multiple Choice

Regarding rigor mortis in fish:

A) it can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught.
B) the water-holding capacity of the proteins is decreased, which makes fish flesh juicier than that of fish that have not undergone rigor mortis.
C) cooking fish prior to rigor mortis results in a tough-textured flesh.
D) the stronger the rigor mortis is, the more delicate and desirable the texture of the flesh.