1. **Color Change**: Raw fish is usually translucent and has a shiny appearance. When cooked, it turns opaque and loses its shiny look. For example, salmon changes from a bright pink to a more muted, opaque color.
2. **Flakiness**: Cooked fish will flake easily with a fork. You can gently press the fish with a fork, and if it separates easily into flakes, it is likely done. This is particularly true for white fish like cod or tilapia.
3. **Internal Temperature**: The best way to ensure fish is properly cooked is to use a food thermometer. The FDA recommends an internal temperature of 145°F (63°C). Insert the thermometer into the thickest part of the fish to get an accurate reading.
4. **Firmness**: Cooked fish should feel firm to the touch. If it feels mushy or overly soft, it may not be done yet.
5. **Time and Thickness**: Generally, a good rule of thumb is to cook fish for about 10 minutes per inch of thickness at a medium heat. Keep in mind that cooking times may vary based on the type of fish and cooking method.
Using these methods will help you ensure your fish is cooked perfectly every time!
This answer doesn't make sense or isn't related to the question. Mark it as a probable hallucination of the AI model.