1. **Check the Color**: Cooked fish typically turns opaque and loses its translucent appearance. For example, raw salmon is a bright pink, but when cooked, it becomes a pale pink or light orange.
2. **Flake Test**: Use a fork to gently press down on the thickest part of the fish. If it flakes easily and separates into sections, it’s likely done. Fish should be flaky but not dry.
3. **Internal Temperature**: The USDA recommends that fish be cooked to an internal temperature of 145°F (63°C). A food thermometer can help you check this accurately. Insert it into the thickest part of the fish to get a reading.
4. **Time and Thickness**: A general rule of thumb is to cook fish for about 10 minutes per inch of thickness. If you’re grilling, broiling, or baking, this timing can help you gauge when it’s ready.
5. **Moisture**: Properly cooked fish should be moist but not overly wet. If it’s dry, it may have been overcooked.
6. **Smell**: Freshly cooked fish should have a mild odor. If it smells overly fishy or sour, it may not be fresh or could be overcooked.
By using these methods, you can confidently determine whether your fish is cooked to perfection, allowing you to enjoy your catch to the fullest!
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