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The most important point is don’t overcook it – overcooking spoils the flavour and texture of fish. Fish is cooked as soon as it loses its translucent appearance and turns opaque (generally white) all the way through (although increasingly people are choosing to eat certain fish, such as Tuna and Salmon, rare).

To test for doneness, insert a fork into the thickest part of the flesh and gently divide it. It is cooked if it flakes easily. With a whole fish or cutlet, the flesh should come cleanly away from the backbone.

Most fish can be cooked using a number of cooking methods, such as those detailed in our guide Seafood – Best Cooking Methods.


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