1. **Color Change**: Raw fish is often translucent and has a shiny appearance. When cooked, it should turn opaque and lose its raw color. For example, salmon changes from a bright pink to a more muted, pale shade.
2. **Flakiness**: Properly cooked fish will flake easily with a fork. If you can gently press down with a fork and the fish separates into flakes, it's a good sign that it's done. You can test this by inserting a fork at the thickest part of the fish and twisting gently.
3. **Internal Temperature**: The USDA recommends cooking fish to an internal temperature of 145°F (63°C). You can use a food thermometer to check this. Insert it into the thickest part of the fish to ensure it's fully cooked.
4. **Texture**: Cooked fish should feel firm to the touch but not rubbery. If it feels mushy or overly soft, it may not be done yet.
5. **Cooking Time**: As a general rule, fish should be cooked for about 10 minutes per inch of thickness, flipping it halfway through if grilling or pan-searing.
6. **Visual Cues**: Look for any white, milky substance that may appear on the surface of the fish as it cooks. This is a protein called albumin, and its appearance can indicate doneness.
By using a combination of these methods, you can ensure your fish is cooked perfectly every time! Happy fishing and cooking!
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