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Determining Doneness in Seafood

Nearly all fish and shellfish are inherently tender and should be cooked just until done to avoid becoming tough. Overcooking is the most common mistake made when preparing fish and shellfish. Variables, such as the type and form of fish, impact the proper length of cooking time. To determine whether the fish is done cooking, consider the following:

  • Translucent flesh becomes opaque or not transparent.
  • Flesh becomes firm and springs back quickly when pressed.
  • Flesh begins to flake when pulled apart with a fork.

Remember that the fish will continue to cook briefly once you remove it from the heat.