some types of fish are not nice ä bit raw” so for them first off if you depress the cooking piece with your finger and it feels firm and springs back it is cooked, if you are searing tuna or a gamefish, make the pan very hot rub the fish with a little olive oil and place in the hot pan watching the colour change to opaque on the edge turn and repeat on the other side of the fish do the same to the other 2 sides remember not more than 30-40 seconds on each side.
Kate
July 29, 2015
using a fork you can check how well the fished is cooked by “flaking” it. If it comes apart easily it’s done. I always keep an eye on my fish- easier to cook a bit longer than risk overcooking! Also don’t forget that residual heat once out of the pan will also finish the cooking process. Fish like tuna you can serve more raw than you would, say something like hake so keep that in mind too! Good luck :)
some types of fish are not nice ä bit raw” so for them first off if you depress the cooking piece with your finger and it feels firm and springs back it is cooked, if you are searing tuna or a gamefish, make the pan very hot rub the fish with a little olive oil and place in the hot pan watching the colour change to opaque on the edge turn and repeat on the other side of the fish do the same to the other 2 sides remember not more than 30-40 seconds on each side.
using a fork you can check how well the fished is cooked by “flaking” it. If it comes apart easily it’s done. I always keep an eye on my fish- easier to cook a bit longer than risk overcooking! Also don’t forget that residual heat once out of the pan will also finish the cooking process. Fish like tuna you can serve more raw than you would, say something like hake so keep that in mind too! Good luck :)