The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.
To reduce the risk of illness caused by eating fish, the CDC recommends not eating raw or undercooked fish or squid. When broiling, boiling or cooking seafood, an internal temperature of at least 145 degrees Fahrenheit (about 63 degrees Celsius) needs to be reached to kill anything dangerous lurking beneath the skin.
When you start cooking fish it's rather shiny and translucent. When it's done, the fish will be opaque. Flake easily with a fork. When fish is finished cooking, it'll flake apart with a fork (more on that next).
Any harmful bacteria will be on the outside of the fish, and not in the middle. So, you can cook whole fish to preference or pink in the middle, as long as the outside is fully cooked. Products made from minced fish, such as fish cakes, must be cooked thoroughly to make them safe to eat.
One of the easiest and most reliable methods for checking if your fish is fully cooked is to use a wooden skewer. Gently insert the flat end of the skewer through the thickest part of the fish, and if it goes through to the bottom of the fish with no resistance, the fish is fully cooked.
The rule 10-Minute Rule or Canadian Cooking Method is simple: cook fish for 10-minutes per inch of thickness. Then, flip the fish only once, halfway through the cooking time. Whether you plan to follow a recipe or not, start by measure the thickest part of the fish with a clean ruler.
Color matters when it comes to fish. Once cooked through, the color will transform from relatively translucent and shiny to opaque and solid. Of course, the actual color will vary based on your choice of fish. For example, salmon goes from deep red to light pink; halibut and cod will go from glossy to solidly white.
So, you can cook whole fish to preference or pink in the middle, as long as the outside is fully cooked. Products made from minced fish, such as fish cakes, must be cooked thoroughly to make them safe to eat, because they can contain harmful bacteria throughout.
A general rule is to cook a fish 10 minutes for each inch of thickness. The 10 minute rule should not be used for deep-frying or microwaving fish. The fish should be cooked until it has reached an internal temperature of at least 145ºF.
Ever wonder why some fish such as salmon have pink or red flesh? That's because those fish tend to feed on crustaceans such as shrimp and krill. Crustaceans contain reddish-orange pigments called carotenoids. The fish's flesh takes on the color of these carotenoids.
Excess moisture will cause the fish to steam rather than sear. Steaming causes that squishiness. Cook it at a higher temp. Stainless steel or cast iron cookware is best for cooking fish on the stovetop.
The USDA recommends cooking fish in general to 145ºF/63ºC, to kill harmful bacteria, but some chefs recommend cooking certain types of seafood a little below this to keep it moist. If you do this, it is important to buy fresh fish from a good fishmonger, to minimise the risk of contamination.
Watch for the pieces to float in the grease; when this happens, the fish is done. You can usually tell it's getting done by the golden outer color. Remove the fish and place it on paper towels adding a little salt and pepper as soon as the fish comes out of the grease.
Always err on the side of undercooking your fish; as a matter of fact most people enjoy fish that is still a little translucent in the center. As long as you are following food safety guidelines in your kitchen (keeping ingredients cold, avoiding cross-contamination) there is no danger from eating our fish undercooked.
Watch out for symptoms such as diarrhea, abdominal pain, vomiting, weight loss, fatigue, constipation and discomfort. If this bothers you, see a doctor and get some worm tablets. Well, while it ain't sushi, as long as it has being subjected to above 72 degrees C and held for about 15 minutes, you should be alright.
Pink fish is a general term used to describe fish such as salmon and sea trout that have pink flesh (though not all salmon have pink flesh.) Some people also categorize some catfish and red snapper as a pink fish, as the flesh of some varieties turns pink when cooked.
Proper cooking is important to destroy any parasites or harmful bacteria that may be present. For fin fish, allow 10 minutes cooking time for each inch of thickness. Turn the fish over halfway through the cooking time unless it is less than a half-inch thick.
Can you eat Barramundi raw or as sushi? Yes! It is great as sashimi, sushi, crudo or in ceviche. Our lawyer requires us to say that consuming raw fish may increase your risk for foodborne illness.
Tuna and salmon are often served rare; seared on the outside and raw inside, for a nice variation of taste and texture. If you like sushi, chances are you will like that preparation.
Fry the fish until golden on the bottom. For all those wondering, "How long does fish take to fry?": Pan-frying the average fillet takes about 3 to 4 minutes per side. Once the first side is golden, flip the fish over, using tongs or a large metal spatula and a fork to steady the fish.
Ideal fish cooking temps will differ, depending on the type of fish you're cooking. But as a general guideline, the internal temp for fish should be somewhere between 120F to 135F. This range of fish temps will cook any fillet to a medium-rare to medium doneness.