1. **Check the Temperature**: Use a food thermometer to check that the internal temperature of the fish reaches 145°F (63°C). This is the safe minimum cooking temperature for fish.
2. **Visual Cues**: Fish should be opaque and flake easily with a fork when it’s done. If it’s still translucent or raw in the center, it needs more time.
3. **Avoid Overcooking**: Fish can dry out quickly, so keep an eye on it. It’s better to slightly undercook and let it rest for a minute or two, as it will continue to cook off the heat.
4. **Use Marinades Wisely**: If you marinate your fish, be cautious with acidic ingredients like lemon juice or vinegar, as they can start cooking the fish before grilling. Marinate for a shorter time if using these ingredients.
5. **Grilling Techniques**: Use a grill basket or aluminum foil to prevent delicate fish from falling apart. Oil the grill grates and the fish to avoid sticking.
6. **Resting Time**: Let your fish rest for a few minutes after removing it from the grill. This helps redistribute the juices for a more flavorful bite.
By following these tips, you can ensure that your grilled fish is not only safe to eat but also delicious and moist. Enjoy your fishing and grilling adventures!
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