Testing Fish for Cooking

No other ingredient overcooks as easily as fish, so testing is vital. For fillets and escalopes, particularly of white fish, less than one minute can make the difference between fish being perfectly done and overcooked. Oily fish, however, can withstand overcooking slightly better than leaner fish. Just before it is done, the thickest part of the fish still clings to the bone and a thin layer (⅛ in/3 mm) of transparent, uncooked flesh is left in the center. When done, the fish flakes when tested with a fork and the transparent layer has just disappeared. When overdone, the fish is dry and falls apart at the touch of a fork. Here, bream is shown.