What are the characteristics of freshness in raw whole fish?
The characteristics of freshness in fish are: Smell — fresh not fishy Look — moist; with typical color — if whole, the eyes are full and bright, not dull and sunken. — the gills are red and the scales are tight Feel — resilient, not soft and inelastic. When pressed with a finger, there is no indentation left. 4. What is the rule for estimating the approximate amount of time required to cook both fresh and frozen fish? To cook fresh fish — 10 minutes per inch (2.5 cm) measured at the thickest part. To cook frozen fish — 12-15 minutes per inch if partially frozen — 20 minutes per inch if frozen solid 5. How can you test for doneness in cooking fish? What are the effects of overcooking fish? To test for doneness, pierce the fish at the thickest part or near the bone with a fork. If the fork pierces easily and the fish flakes, it is done. This flaking is due to the fact that heat promotes the conversion of collagen to gelatin. As the collagen is degraded, the layers of muscle fiber
