How do I know if my fish is cooked?

Question

I'm shallow frying if it makes a differance

Answer 1

Cook fish to an internal temperature of 145 degrees F. Fish is cooked when the meat flakes easily and loses its translucence, says the National Fisheries Institute. If you are baking, broiling, grilling, steaming or poaching fillets, steaks or whole fish, use a 10-minute rule. Measure the fish at its thickest point. Cook it 10 minutes per inch of thickness at 450 degrees F, turning halfway through the cooking time. Add five minutes if cooking in foil or a sauce. Double the cooking time for frozen fish that hasn’t been thawed. Steam mollusks 4 to 6 minutes. Discard any whose shells don’t open.

Answer 2

I only saw this on telly last night - if you see white globby looking stuff coming out the side of your fish then it is cooked - something to do with the proteins in the fish etc. Hope this helps.

Answer 3

You can see the flesh turning colour from say pink to white (fully cooked). Watch the sides of the fish for this colour change.

Answer 4

It should turn a golden brown and flake apart very easily and be moist and bright white on the inside, and usually i pull one piece out and check it and then base the others on it

Answer 5

When it reaches a temperature of 140 degrees.

It should barely flake. Any more and it's overdone.

Answer 6

it should be easily flaked with a fork, not dry, the meat should be white not tranclucent looking, and kind of firm when you press it, not jelly like.

Answer 7

No fluid inside; meat becomes flaky.

Answer 8

It flakes with a fork.