How to know when cod is cooked

The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it’s done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.

Eating raw or undercooked fish can place you at risk of becoming a host to a parasite such as tape worm. Some varieties of fish are more prone to parasites than others. These include trout, cod and some types of wild salmon. Fish that are meant to be eaten raw are typically frozen for a week to eliminate any parasites.

If it’s opaque all the way through the meat, then it’s finished cooking and ready to eat. Fish like cod and mackerel will be white all the way through. Other fish that have a deeper color, such as tuna or salmon, will be opaque and won’t look translucent when they’re done.

Fish that seems tough when you bite into it is probably overcooked. As it moves from done to “overdone,” the flesh continues to firm then shrinks, pushing out moisture, which evaporates and leaves the fish dry and chewy. Fresh fish needs little embellishment, for its flavor is as fragile as its flesh.

Points to remember when cooking fish

Any harmful bacteria will be on the outside of the fish, and not in the middle. So, you can cook whole fish to preference or pink in the middle, as long as the outside is fully cooked. This is because they can contain harmful bacteria throughout.

The 10 Minute Rule.

Here’s a foolproof method of cooking perfect fish every time: the 10 Minute Rule: Cook your fish at 10 minutes per inch of thickness. And that’s it. This works whether you’re grilling, broiling, steaming, frying or baking your fish.

Overall, the healthiest cooking methods limit the loss of healthy omega-3 fats, retain the most nutrients and minimize the formation of harmful compounds. In general, this means that sous vide, microwaving, baking, steaming and poaching your fish are your best bets.