How is fish considered cooked? Master these tips to easily determine the doneness of fish
When cooking fish, determining whether the fish is done is key. Undercooked fish may pose a risk of parasites, while overcooked fish may taste dry. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with structured data and methods to help you easily judge the doneness of fish.
1. Common methods for judging fish doneness
Here are a few common ways to tell if fish is done:
| method | Description |
|---|---|
| color change | Raw fish meat is translucent or transparent, turning to opaque white or light pink when cooked (such as salmon). |
| Texture test | Poke the fish lightly with a fork. The cooked fish will easily separate into flakes, while the undercooked fish will stick together. |
| Thermometer measurement | Fish is done when its internal temperature reaches 63°C (145°F). |
| time control | Depending on the thickness of the fish and cooking method, it usually takes 10 minutes for every 2.5 cm of thickness. |
2. Judgment criteria for maturity of different fish
Different types of fish behave slightly differently when cooked. The following are the standards for judging the doneness of common fish:
| fish | Ripe performance |
|---|---|
| salmon | The flesh of the fish changes from orange-red to light pink, and the texture is soft but not crumbly. |
| cod | The fish meat is pure white and can be easily broken into flakes when pressed lightly with a fork. |
| tuna | The outer layer is off-white, and the center can remain pink (if it needs to be fully cooked, the center should also be off-white). |
| seabass | The flesh of the fish is white and opaque, and the bones are easy to separate. |
3. Effect of cooking methods on fish doneness
Different cooking methods will affect the judgment of fish doneness. The following are precautions for common cooking methods:
| cooking method | DONE JUDGING TECHNIQUES |
|---|---|
| Fried fish | Observe whether the edges of the fish turn white, turn it over and press the center to confirm the elasticity. |
| Steamed fish | The fish is cooked when its eyes turn white and protrude, and the skin peels off easily. |
| grilled fish | Insert a fork into the thickest part of the fish meat and it will penetrate easily without resistance. |
| boil fish | The fish is cooked when the flesh floats and cracks appear on the surface. |
4. Hot discussion on the Internet: Common misunderstandings about fish doneness
Combined with the hot topics in the past 10 days, the following are common questions and misunderstandings among netizens about the doneness of fish:
1.Myth 1: Fish must be fully cooked before you can eat itIn fact, some fish (such as salmon, tuna) can be eaten half-cooked, but you need to ensure that the source of the fish is safe.
2.Misunderstanding 2: The color change of fish meat is the only criterionColor is an important indicator, but it needs to be judged based on texture and temperature.
3.Myth 3: The longer the cooking time, the betterOvercooking will cause the fish to lose moisture and affect its taste.
5. Tips from professional chefs
1.Acupressure: Press the fish lightly with your index finger. The cooked fish will rebound slightly and leave a short indentation.
2.Chopstick test: Insert chopsticks into the thickest part of the fish, hold for 3 seconds and then pull out. Touch the chopsticks to feel the temperature. If it is hot, it means it is cooked.
3.Watch the juice: The juice that flows out of cooked fish meat after cutting should be transparent. If it is cloudy, it means it is not fully cooked.
Summary
Determining whether fish is done requires a combination of color, texture, temperature and other factors. Different fish and cooking methods have slightly different standards, but mastering these tips will make it easy to cook fish that tastes perfect. It is recommended to use a thermometer when trying for the first time. Once you are familiar with it, you can quickly judge by observation and touch.
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