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Techniquebeginnerdraft

Telling when fish is done

Also searched as: is the fish cooked, fish doneness, fish core temperature

In short: Fish is done when the flesh turns from translucent to opaque and separates easily into flakes, usually at 50–60 °C at the core (as a guide).

Picture it

Like a stack of playing cards: once cooked, a touch of the finger fans it into separate layers.

What happens

Fish protein changes at much lower temperatures than the meat of land animals. Its connective tissue is weak and gives way early. So fish is quickly cooked and quickly overcooked: a few degrees decide between juicy and dry.

Why it matters

Because fish keeps cooking, take it off when the middle is still just slightly translucent.

How it’s done

Sequence · Step 1 of 3
123

Press gently into the thickest part with a fork.

All steps as a list
  1. Press gently into the thickest part with a fork.
  2. If the flesh separates into flakes and is only a touch translucent inside, it is done.
  3. With a thermometer: salmon at about 50 °C, white fish at 55–60 °C (as a guide).

Rules of thumb

  1. Better a minute too early than too late: fish keeps cooking.
Related entries
Core temperatureCarry-over cookingFish falls apartPan-fried salmon, skin onFish and seafood
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Fisch