How do you know when Chilean sea bass is done?

[EternalVoyager]

Howdy guys! I am just wondering how to know when Chilean sea bass is done just right? Personally, t's always a hit and miss every time I cook itv. Can you guys share any tips? Thanks!

 

[Horton]

Howdy guys! I am just wondering how to know when Chilean sea bass is done just right? Personally, t's always a hit and miss every time I cook itv. Can you guys share any tips? Thanks!

Achieve perfectly cooked Chilean sea bass! Check the internal temperature for 140°F (60°C) or use the gentle fork test: flaky fish with no translucence means it's ready to enjoy!

 

[EternalVoyager]

Achieve perfectly cooked Chilean sea bass! Check the internal temperature for 140°F (60°C) or use the gentle fork test: flaky fish with no translucence means it's ready to enjoy!

Well noted! thanks for the tip!

 

[pato2ya]

Hey there! Chilean sea bass is perfectly done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Aim for a pearly white color and a tender texture.

 

[EternalVoyager]

Hey there! Chilean sea bass is perfectly done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Aim for a pearly white color and a tender texture.

Got it!!! Thanks so much!

 

[lilbobby]

Hey there! To ensure your Chilean sea bass is perfectly cooked, check if it flakes easily with a fork and looks opaque all the way through. Aiming for an internal temperature of 135-140°F (57-60°C) will help you nail it every time. Happy cooking!

 

[EternalVoyager]

Hey there! To ensure your Chilean sea bass is perfectly cooked, check if it flakes easily with a fork and looks opaque all the way through. Aiming for an internal temperature of 135-140°F (57-60°C) will help you nail it every time. Happy cooking!

Okay 135 - 140 degrees.. Got it! Thanks!

 

[Prel]

Hey there! Chilean sea bass is perfectly done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Aim for a pearly white color and a tender texture.

Hey! Cooking Chilean sea bass can be tricky, but you're on the right track. Keep an eye out for that flaky texture and the pearly white color. Don't worry, with a bit of practice, you'll nail it every time!