| LEARNLETS |
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How do I keep from overcooking fish?
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Measure the thickest part of the fish. Allow about ten minutes of total cooking time per inch (2.5 centimeters).
The fish is cooked when the flesh has just turned opaque. A few minutes before the time allowed, insert a thin-bladed knife between two flakes of the fish. If the flesh is loose but does not flake apart, it's done; if it flakes apart, it's overdone.
Its usually best to undercook fish just slightly, as hot fish continues to cook itself after it's removed from the heat.
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