1. **Flakiness Test**: Properly cooked fish will flake easily with a fork. Insert a fork into the thickest part of the fish and twist gently. If it flakes apart easily, it’s done.
2. **Color and Opacity**: Raw fish is usually translucent and shiny. When cooked, it becomes opaque and loses that shiny appearance. For example, salmon should turn from a bright pink to a more muted shade of pink or orange.
3. **Temperature Check**: The FDA recommends cooking fish to an internal temperature of 145°F (63°C). You can use a food thermometer to check the thickest part of the fish. If it reads 145°F or higher, it's safe to eat.
4. **Touch Test**: When you press the fish with your finger, it should feel firm but not hard. If it’s still mushy, it likely needs more cooking.
5. **Cooking Time**: As a general rule, fish should be cooked for about 10 minutes per inch of thickness at 400°F (200°C). Keep this in mind when planning your cooking time.
Using these methods will help ensure your fish is not only safe to eat but also deliciously tender and flaky!
This answer doesn't make sense or isn't related to the question. Mark it as a probable hallucination of the AI model.