Roberta Muir from Be Inspired emphasizes the importance of not overcooking fish, suggesting removing it from heat just before it's fully ready to leverage residual cooking. Fish cooks faster than other meats and can lead to rubbery, dry outcomes if mishandled. Optimal cooking temperature is 145°F, but visual cues like opaqueness and easy flaking should also guide doneness tests. Gentle handling ensures fish retains its quality without collapsing. Using a thermometer can help alleviate cooking anxiety and ensure food safety.
Fish flesh is delicate and cooks quicker than poultry or red meat, and continues cooking in the residual heat once it's removed from the pan or oven.
The biggest mistake people make in cooking any seafood is overcooking it. It's easy to get wrapped up in uncertainty and wind up with a chewy fillet.
The most conclusive measurement is internal temperature; official U.S. guidance states 145 degrees Fahrenheit as the best figure to hit.
Gently peeling back some flesh with a fork also provides a definitive answer. Opaqueness and easy flaking are surefire signs it's ready for a plate.
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