One thing you should keep in mind more than anything when cooking fish is when to take it off the heat. It really depends on the type of fish. When grilling fish it’s said that the fish is done when the meat will flake with a fork. This is a fine test for mild tasting fish such as Walleye or Tilapia .

When cooking fish such as Salmon which is known to have a stronger flavor keep this in mind. The moisture left in the fish has a dirrect effect on how much it taste like fish. I don’t mind the taste of Salmon but I like to reduce that fishy flavor. Cook this type of fish on low. When the meat begins to seperate look in between the segments . You will notice that when the meat first begins to segment it will be very wet and shiney.

Continue to cook until the center of the fillet has just a hint of moisture toward the center. Most of the fish is grilled or baked at to high a temp. While the outside is cooked the inside isn’t. It ends up being just like a rare steak.