If strring a 65c soup causes small fish to tear up, does it mean it's overcooked?
The fish in question is whitebait, I slowly bring the fish and soup water up to 65c then remove from stove. During the cooking period I stir the pot to overcome/distrubute higher temperature at bottom of pot. As this happens I notice fish tears apart with stirring. Considering the water is at max 65c, is the broken fish a sign of overcooking?
If the water is 65c, I would think the fish reaches 50-55 at most or do you think it also reaches 65c? I can't find any suitable thermometers for whitebait(which are 40-50mm long) so am just going by water temperature and guessing what the fish temperature might be.
Best Answer
No, it's pretty much just a sign it's cooked. One of the common tests for doneness for fish is that the layers flake apart. For something that small, that means the whole fish can break up.
It could also be overcooked (it's not like it stops being flaky once it gets at all past cooked) but it can't be that badly overcooked at that temperature.
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How do you know if your fish is overcooked?
This Is How You Can Tell If You've Overcooked Your FishWhat does overcooked fish look like?
Fish that seems tough when you bite into it is probably overcooked. As it moves from done to "overdone," the flesh continues to firm then shrinks, pushing out moisture, which evaporates and leaves the fish dry and chewy. Fresh fish needs little embellishment, for its flavor is as fragile as its flesh.How do you keep fish from being overcooked?
The Easiest Way to Stop Overcooking FishWhat happens if you cook fish too long?
You cook it for too long Cooking fish too long will dry it out and cause it to lose its natural flavors. A good rule of thumb: Measure the fish at its thickest point and cook for 10 minutes per inch, flipping halfway through.How to stop watery eyes? - Dr. Sunita Rana Agarwal
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