What technique checks doneness by gently pressing the thickest part of the fillet?
Answer
It should yield slightly without grooves looking tight
Determining the perfect level of doneness in skate involves more than just monitoring the standard internal temperature of 145 degrees Fahrenheit for white fish; visual cues regarding texture are vital because overcooking drastically changes the meat quality. A highly recommended physical check involves gently pressing the thickest portion of the fillet. If the meat yields softly to this pressure without the natural grooves appearing unnaturally tight or showing signs of the meat pulling away or shrinking from any associated bone, it indicates the desired state of tenderness has been achieved.
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