Steaming Fish: How To Know When It's Cooked Perfectly

Steamed fish is a delicious and healthy dish, but how do you know when it's cooked just right? It's important to ensure your fish is thoroughly cooked to avoid food poisoning, but it's also easy to overcook it, leaving it dry and rubbery. So, how can you tell when it's just right? There are several ways to check, and most don't require any special equipment.

Check the internal temperature with a thermometer

Checking the internal temperature of your steamed fish with a thermometer is a reliable way to ensure it is cooked. The U.S. Food and Drug Administration (FDA) recommends consuming cooked fish at an internal temperature of 145°F. To test this, use an instant-read thermometer and insert it into the thickest part of the fish to get the most accurate reading.

When checking the internal temperature of steamed fish, it is important to do so towards the end of the cooking process, as the internal temperature will continue to rise slightly after removing the fish from the heat source. This is known as residual heat, and it is important to factor this in to avoid overcooking your fish.

Additionally, the ideal internal temperature can vary depending on the type of fish and your preferred doneness. For example, some people prefer their salmon steaks at a medium doneness, which corresponds to an internal temperature of around 125°F. For halibut, an internal temperature between 120-140°F is suitable for a medium to well-done outcome.

It is worth noting that there are alternative methods to check if your steamed fish is cooked, such as visual inspection, the flake test, and the butter knife test. However, checking the internal temperature with a thermometer is a more accurate and reliable method.

Observe the colour change from translucent to opaque

When steaming fish, it's important to know when it's cooked just right. One tell-tale sign is observing the colour change from translucent to opaque. When you start cooking fish, it usually has a shiny and translucent appearance. As it cooks, the fish will transform in both texture and colour, becoming more opaque. This means that you won't be able to see through the fish anymore.

The change from translucent to opaque is a good indicator that the fish is cooked properly, but it's not the only factor to consider. For example, the cooking time will vary depending on the type, size, and thickness of your fillet. Small, thin fillets may cook in as little as 4-5 minutes, while thicker, larger fillets will take longer. It's always a good idea to check the fish earlier and continue steaming for an additional 1-2 minutes if needed.

Additionally, different types of fish will have different colours when cooked. For instance, salmon goes from a deep red to light pink when cooked, while halibut and cod will turn from glossy to solid white. So, while observing the colour change is important, it's also crucial to know the specific colour changes for the type of fish you're cooking.

Remember, cooking fish is a delicate process, and it can be easy to overcook it. By keeping an eye on the colour change and adjusting your cooking time accordingly, you can help ensure that your steamed fish turns out just right.

Test the flakiness with a fork

To test the flakiness of steamed fish with a fork, insert the tines of a fork into the thickest part of the fish at a 45-degree angle. Gently twist the fork and pull up some of the fish. If the fish flakes easily without resistance, it is cooked and ready to eat. This technique is a tried-and-true method for testing the doneness of fish.

When fish is finished cooking, it will easily flake apart with a fork without any pushing or tugging. Undercooked fish, on the other hand, will resist flaking and have a translucent appearance. If your fish is undercooked, continue heating it until it is done, checking frequently to avoid overcooking.

In addition to testing flakiness with a fork, you can also check the internal temperature of the fish with an instant-read thermometer. The fish is cooked when it reaches an internal temperature of 145 degrees Fahrenheit.

Feel the fish with your finger

Feeling the fish with your finger is a good way to test if it's cooked. Press on the fish gently with your index finger – it should have about as much give as the tip of your nose. If the fish feels too soft, it's probably undercooked. If it's hard, it's likely overcooked.

Another way to test fish with your finger is to press down on a salmon fillet with your finger and see if the meat separates easily along the white lines that run across it. This is a good way to test if salmon is cooked to a medium temperature, which is juicier than cooking it all the way through to well-done.

Check for a crispy skin texture

Checking the skin of your steamed fish for a crispy texture is a great way to tell if it's cooked. Fish with the skin on should always be cooked skin-side down first so that the skin crisps up. Use a spatula to lift the fish and check the skin. If it's firm and crispy, it's finished cooking, especially if it's a thin fillet.

The texture of the skin is not the only indicator of doneness. The colour of the fish is also a good indicator. Once cooked through, the colour will transform from relatively translucent and shiny to opaque and solid. Of course, the actual colour will vary based on your choice of fish. For example, salmon goes from deep red to light pink, and halibut and cod will go from glossy to solidly white.

There are other ways to check if your fish is cooked. You can use a cake tester, a type of pastry tool, and insert it into the thickest part of the fish. Hold it there for three seconds, then remove it and touch the tip to your bottom lip. If it's warm, the fish is cooked.

You can also use a fork to test if your fish is cooked. Insert a fork into the thickest part of the fish at a 45-degree angle and gently twist. If the fish flakes easily, it's done.

Frequently asked questions