A piece оf cооked fish аnd а piece of rаw fish (such as sushi-grade fish) contain the same types of proteins, but the proteins have different structures. Explain the effect cooking has on the structure (primary, secondary, tertiary) of fish proteins. Then explain the effect digestion has on the protein structure. What happens to the primary, secondary, and tertiary levels of protein structure during each process? Is it easier for the body to digest cooked fish or sushi? Explain why.