How do I know when fish cooked in parchment or salt is done?
I want to try fish (either fillets or whole) baked in parchment or salt. I have found several recipes but they specify a certain weight fish. How do I adjust the cooking time for the size fish that I have?
Thanks!
Best Answer
The baking time should vary with the thickness of the fish (or anything, really), not with the weight. This is because the heat is coming from the outside, and has to conduct through the fish to get to the center. Of course, for the most part, a heavier fish is also thicker, so a heavier one takes longer to cook.
One option is to use a food thermometer. Cook until the center reaches your target temperature minus a few degrees (the center will continue to heat even after you take it out of the oven, as the temperature inside the fish evens out). The USDA recommends 145°F for food safety, but often lower temperatures are used (many people consider 145°F overcooked).
Another option is to cut the filets to the size expected by the recipe.
If you want to try and estimate the time, the general rule is that heating time follows (approximately) an r² law, that is, twice the thickness, four times as long to heat through. Note that different materials heat differently, so two different species of fish may be slightly different. There is of course a a formula to compute this, but you'd spend longer in the lab measuring the exact properties of your fish than it'd take to do either of the other methods :-P
Pictures about "How do I know when fish cooked in parchment or salt is done?"
How do you check for doneness when cooking fish?
Fish should reach an internal temperature of 145 F. It usually isn't practical to use a thermometer, but if it is cooked until opaque and flakes easily it is done. If you're cooking fish in a sauce or wrapped in foil, add five minutes to the total cooking time. Double the cooking time when cooking frozen fish.How long should fish be in salt?
The process of salting cod (or the fish of your choice) could not be simpler. It does take some time, so plan on at least a week, if not two, to ensure the fish are fully cured and dried. In the end, you will have perfectly preserved fish to use in the future.Why do you cook fish in parchment paper?
This classic and extra simple method for steaming fish en papillote (or inside parchment paper packets) yields juicy, tender results for everything from halibut to tilapia. If desired, use two or three of the suggested additions below (olives, tomatoes, etc.) to flavor the fish as it cooks.How to Know When Fish Is Done
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Dibakar Roy, Dana Tentis, Dana Tentis, Rachel Claire