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What are the test for doneness in fish?

In most instances, as soon as the translucent flesh turns opaque, the protein has adequately coagulated. Another test is to probe the thickest portion of the flesh with a fork. As soon as it flakes, the fish is properly cooked. Flaking occurs after heat has gelatinized the collagen in the myocommata, a type of connective tissue that holds the thin, parallel sheets of muscle fiber together. These separated sheets give the properly cooked fish flesh a flaky texture.

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09:22:08 on 01/11/08 by Webmaster - Questions and Answers -