Determining when fish is cooked perfectly is crucial to avoid overcooking, which can result in a dry and tough texture. One popular method is to use the 'flake test.' To do this, gently insert a fork into the thickest part of the fish and twist it slightly. If the fish flakes easily and the flesh appears opaque, it is likely done. Another method is to use a meat thermometer; fish is cooked through when it reaches an internal temperature of 145°F (63°C). Additionally, the fish should have a firm texture and a vibrant color. Remember that residual heat will continue to cook the fish even after it is removed from the heat source, so it's best to slightly undercook it and let it rest for a few minutes before serving.

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Fish Preparation Fish Doneness Cooking Techniques Cooking Fish