Exploring Culinary Techniques: What is the cooked temperature for fish

Whether the fish is cooked or not mainly depends on the cooking temperature of the fish. Today, let's discuss together what the cooking temperature of fish is, so that you don't have to worry about the fish being undercooked when you cook fish in the future.

What is the cooked temperature for fish?

In general, the aging temperature of fish will vary depending on the cooking method.

If it is steamed fish, the curing temperature is about 100℃. Place the fish in a boiling pot and steam for 10-15 minutes, depending on the size of the fish. This temperature will cook the fish through while maintaining its tender texture.

If the fish is fried, the oil temperature is about 160-180 ℃. You can first put a small piece of ginger to test the oil temperature, ginger around the bubble is almost ready. Frying the fish at this temperature will quickly set the skin until both sides are golden and the inside will be cooked through.

If the whole fish is grilled, the oven temperature is set at 200-220 ℃. First marinate the fish with condiment, put it in the preheated oven, bake for 20-30 minutes, during which you can appropriately turn over, so that the fish is heated evenly, so that the baked fish is crisp on the outside and tender on the inside.

What temperature is boiled fish done?

The amount of water to cook the fish should be determined according to the size of the fish and the capacity of the pot.

Size of fish and amount of water:

Small fish (about 500g) : About 1.5-2 litres of water.

Medium sized fish (around 1000 grams) : about 2.5-3 litres of water.

Large fish (above 1500 grams) : may need 3-4 litres of water.

Specific steps:

Prepare the fish: put the fish pieces into cold water, add a few pieces of ginger and some cooking wine, boil the heat, skim off the foam, remove the fish pieces for use.

Cook the soup base: Add appropriate amount of water in the pot (according to the size of the fish), add ginger slices, garlic cloves, dried chili, Sichuan pepper and other seasonings, and boil over high heat.

Add the blanched fish to the pot and cook over high heat for 8-12 minutes, until the fish is cooked through. When the fish is white and easily separated, it's done.

Seasoning: According to personal taste, add salt, soy sauce, vinegar and other seasonings, and finally sprinkle with green onion and coriander.

Note:

Heat: Cook the fish over high heat to keep the fish tender and the soup delicious.

Water quantity: The amount of water should not exceed the fish, not too much nor too little, too much will lead to too light soup base, too little is easy to cook dry.

Time: The fish can be cooked, do not cook too long, otherwise the fish will become hard.

How long should fish be boiled?

The amount of time it takes to cook the fish depends on the type and size of the fish and the texture you want to achieve.

Fish species and size

Small fish (less than 500 grams) : It can be cooked for 7-10 minutes. Such as small crucian carp, small yellow croaker, etc., these fish meat is relatively tender, cooking time is too long easy to get old.

Medium sized fish (500g - 1000g) : Takes about 8-12 minutes. For example, sea bass, snapper, etc., these fish are thicker and need to be cooked for a while to be fully cooked.

Large fish (1000g or more) : may take 15-0 minutes. For example, grass carp, carp, etc., these fish are larger in size and their flesh is thicker, which takes longer to cook.

Cut effect

Lumps: If you cut the fish into lumps, the cooking time will be relatively short, so that the heat will more easily penetrate the inside of the fish.

Cook whole: If the fish is cooked whole, especially the thicker part of the fish, it needs to be cooked a little longer to make sure the inside is also fully cooked.

Control of the heat

Cook fast over high heat: Cooking fish over high heat can keep the fish tender and delicious. Generally speaking, a high fire for 5-8 minutes can achieve good results.

Low heat and slow cooking: If you prefer a more flavoured taste, you can choose a low heat and slow cooking, but the time should be extended accordingly, generally 10-15 minutes.

How to know if fish is cooked?

You can judge whether the fish is cooked through the following points:

Observe the color

Raw fish meat is usually transparent or translucent. While cooked fish meat will turn into a uniform white or opaque white color. If there are still transparent or translucent parts in the fish meat, it means it is not fully cooked.

Secondly, observe around the fish bones, especially the fish meat around the fish bones. If this part of the fish meat also turns white, it means the fish is cooked.

Test with chopsticks or a fork

To judge whether the fish is cooked, you can gently poke the fish meat with chopsticks or a fork. If the fish meat is easily separated and there is no blood oozing out, it means it is fully cooked. If the fish meat feels very soft and elastic, it is also a sign of being cooked.

You can also gently pick up a piece of fish meat with chopsticks. If the fish meat can be completely separated and there is no raw meat part sticking together, then it means the fish is cooked.

Look at the texture

Fully cooked fish meat should be tender and smooth without the toughness of raw meat. If the fish meat feels chewy or has the feeling of raw meat, it means it is not fully cooked.

Cooked fish meat has a certain elasticity and can quickly return to its original shape after being pressed. If the fish meat does not recover after being pressed and is sunken, it may be overcooked or not fully cooked.

Smell the odor

Cooked fish will emit a rich fragrance, not the fishy smell of raw fish. If you smell a faint fishy smell or no fragrance from the fish meat, it may not be fully cooked.

If the fish meat has no peculiar smell and only has normal umami and fragrance, it means the fish is cooked.

Reference cooking time

Small fish (less than 500 grams): Generally, it can be cooked in 7 - 10 minutes.

Medium-sized fish (500 grams to 1000 grams): About 8 - 12 minutes.

Large fish (more than 1000 grams): It needs 15 - 20 minutes.

Can you eat slightly undercooked fish?

It is best not to eat slightly undercooked fish meat.

Because undercooked fish may contain parasites and bacteria. Parasites like liver flukes and tapeworms are easily hidden in undercooked fish meat. If eaten, they will parasitize in the human body and cause various health problems such as abdominal pain, diarrhea, indigestion, etc. In severe cases, it will also affect the functions of organs such as the liver.

At the same time, some bacteria, such as Salmonella and Vibrio parahaemolyticus, if eaten without being fully heated, will also cause food poisoning. So for our health, we still need to ensure that the fish is fully cooked before enjoying it.

How to cook fish properly?

There are many ways to cook fish. Different cooking methods have different skills.

Steamed fish

In steamed fish, choosing the right fish is very important. For example, fish with tender meat such as sea bass and mandarin fish are excellent choices for steaming.

First, clean the fish and make several cuts on the fish body to facilitate seasoning.

Then marinate with salt, cooking wine, ginger and scallions for about 15 - 20 minutes. After marinating, spread ginger slices and scallions on the bottom of the plate and place the fish on it.

After the water in the steamer boils, put the fish in and steam over high heat for 10 - 15 minutes (adjust according to the size of the fish). After steaming, pour out part of the juice in the plate because this part of the juice has a fishy smell.

Then pour on heated cooking oil and then pour in steamed fish soy sauce. The delicious steamed fish is completed.

Frying fish

After washing the fish, dry it with kitchen paper towels. This step is crucial. Otherwise, the oil will splash out when the fish is put into the pan.

First heat the pan and then add cold oil. After the oil is hot, put in the fish. If you are worried about the fish sticking to the pan, you can pat a thin layer of starch on the fish. Fry slowly over medium-low heat and shake the pan from time to time to make the fish heated evenly.

After frying until one side is golden brown, carefully turn it over and fry the other side until both sides are golden brown and the inside is cooked through.

Boiled fish

First cut the fish into slices or pieces and marinate with salt, pepper, cooking wine and starch for 10 - 15 minutes.

Boil a pot of boiling water. Put ginger slices, scallions and fish bones (if making fish slices) and cook for a while to make the soup more delicious.

Then put in fish pieces or fish slices. When cooking, gently stir to avoid the fish sticking together. The cooking time depends on the size and cutting method of the fish. Generally, fish slices take 3 - 5 minutes and fish pieces take 10 - 15 minutes.

Finally, add an appropriate amount of seasonings and side dishes and it is completed.

Roasted fish

Choose a moderately sized fish, such as grass carp or black fish. Cut it open from the back. After cleaning, marinate it with salt, cooking wine, light soy sauce, ginger, scallions and garlic for 2 - 3 hours.

Preheat the oven to 200 - 220℃. Spread tin foil on the baking tray, brush a layer of oil, put the fish on it, and then brush another layer of oil. Put it in the oven and roast for 20 - 30 minutes. During this period, you can turn it over appropriately.

Roast until the surface is golden brown. Then add various sauces and side dishes according to your own taste and continue to roast for a while to make the fish fully absorb the taste of the sauce.