- The flesh of the fish should be opaque. When fish is raw, it will be translucent. As it cooks, the proteins will denature and the flesh will turn opaque.
- The fish should flake easily with a fork. When fish is cooked through, it will be easy to flake with a fork. If it is still raw, it will be difficult to flake.
- The juices of the fish should run clear. When fish is cooked through, the juices will run clear. If they are still milky or bloody, the fish is not done.
- The internal temperature of the fish should be 145 degrees Fahrenheit. This is the temperature at which most fish is considered safe to eat. You can check the internal temperature of the fish with a meat thermometer.
Additionally, here are some visual cues that can help you determine if fish is cooked through:
- The eyes of the fish should be cloudy and opaque. When fish is raw, the eyes will be clear and black. As it cooks, the eyes will cloud over and turn opaque.
- The fins of the fish should be opaque and firm. When fish is raw, the fins will be translucent and flexible. As it cooks, the fins will become opaque and firm.
- The skin of the fish should be firm and slightly crispy. When fish is raw, the skin will be soft and easy to tear. As it cooks, the skin will become firm and slightly crispy.
By following these tips, you can ensure that your fish is cooked to perfection.