All seafood cooks
easily and quickly. If overcooked, the seafood becomes dry and loses its
succulent quality. In the case of meaty fish, such as tuna and swordfish, it can
be unpleasantly chewy. It is therefore worth knowing how to judge when fish is
perfectly cooked.
To determine whether a fish is
cooked, make a small slit in the thickest part. Lift with the knife to look into
the opening.
The fish is ready when still very
slightly translucent in the center or near the bone, as it will continue to cook
when removed from the heat.
Tip:
The flesh of raw fish and crustaceans
is translucent; it will become opaque when it is cooked.
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