1. **Use a Thermometer**: The most reliable method is to use a food thermometer. Fish is considered done when it reaches an internal temperature of 145°F (63°C). Insert the thermometer into the thickest part of the fish for an accurate reading.
2. **Check for Flakiness**: Another method is to test the fish for flakiness. When fish is cooked, it should flake easily with a fork. If you can easily separate the flesh, it's likely done.
3. **Color Change**: Observe the color of the fish. Raw fish is usually translucent, while cooked fish turns opaque. For example, salmon will change from a bright pink to a more muted, opaque color when done.
4. **Cooking Time**: As a general rule, grill fish for about 8-10 minutes per inch of thickness. If you’re grilling fillets, they might take less time, around 3-5 minutes per side, depending on the thickness.
5. **Touch Test**: Press the fish gently with your finger. If it feels firm and springs back, it’s likely cooked through. If it feels soft and mushy, it may need more time.
6. **Look for Juices**: When fish is cooked, the juices should run clear. If the juices are still milky or cloudy, it might need more time on the grill.
By using these methods, you can ensure that your grilled fish is perfectly cooked and delicious every time. Happy grilling!
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