Use an instant-read thermometer for the most accuracy.
Use the tip of a small knife to take a peek inside. When you first start cooking the fish, it’ll have a shiny, translucent color and appearance. As it cooks, the fish will change both texture and color. It’ll become more opaque, meaning it won’t be see-through. Stick the tip of a sharp knife into the thickest part of the fish. If it’s opaque all the way through the meat, then it’s finished cooking and ready to eat.[2]
- Fish like cod and mackerel will have an entirely white interior. Other fish with a darker color, like tuna or salmon, will be opaque when cooked and won’t appear translucent.
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Keep The Fish Refrigerated
The fish can be kept in the refrigerator if you plan to eat it within one to two days. You can defrost frozen fish this way too. Leaving it out at room temperature puts it at much greater risk.
Placing frozen fish in the lowest shelf of the refrigerator and letting it slowly thaw over night is the best method for defrosting it. You can just leave it inside its original package. If there is a chance of dripping, place everything in a bowl.
Things could be a little bit more challenging with fresh fish. Here is a step-by-step guide for you to follow easier:
First, you need to rinse each cut over cold water. Make sure the fish is free of any blood or foreign substances. Then you should pat each portion dry with paper towels.
The next step is to separate them and place each into an airtight container. Under the fish, add a layer of ice that is separated from it by a thin piece of plastic. Squeeze out as much air as you can to keep the fish fresher for longer.
I would recommend placing each container in the bottom-most section of the refrigerator, below everything else, when it comes to the best place in the fridge to store raw fish. This is to prevent cross-contamination, which can cause food poisoning. (2).
Before losing freshness, fresh fish can be stored in the refrigerator for one to two days. To keep the fish’s temperature cool and prevent them from touching other foods, you should remove them as late as you can.
Here is a simple guide that will show you how to properly store fish in your refrigerator. Watch this video: How to Keep Fish Fresh.
FAQ
What Colour should cooked mackerel be?
The fish will crisp up and cook through quite quickly, becoming firm to the touch. Instead of the more translucent appearance that it has when it is raw, the fish takes on an opaque white color when it is cooked. Lift the fish using a fish slice, then flip it over to the other skin side.
How can you tell if fish is undercooked?
Test your fish with a fork at an angle, at the thickest part, and gently twist to see if it’s done. When the fish is finished, it will flake easily and lose its translucent or raw appearance. Cook the fish until the internal temperature reaches between 140 and 145 degrees, as a general rule.
Can you overcook mackerel?
Always err on the side of caution when cooking the fish because mackerel has particularly unpleasant flavor and texture when overcooked, leaving behind dry, almost chewy flesh.
Is mackerel supposed to be mushy?
The skin of the Mackerel has a stunning pattern and ought to be bright, smooth, and iridescent. If the skin is soft to the touch or the flesh inside the fish is pasty and crumbling, that indicates that it is not fresh. The skin should be firm to the touch and not tear easily.
