Serves: 5
For food safety reasons, we recommend cooking fish to an internal temperature of 160°. If you do not own a meat thermometer, these guidelines will help you determine when fish is done:
The fish separates easily into flakes but not to the point of falling apart.
If a bone is present, the flesh separates from the bone, and the tone is no longer pink.
The flesh has turned from translucent to opaque (usually white, depending on the kind of fish), and the juices are milky white.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Doneness Tests for Fish recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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