b@p.h writes:
>Smitty Two <prestwhich@earthlink.net> wrote:
>>I'll try the thermometer, but I do like fish (and other things) on the
>>rarish side. Have a hard time believing that it's temp alone that's the
>>problem, although I admit I overcook it sometimes inadvertently.
>
>Fish is tetchy on the rarish side. If it's just a little
>too rare, it doesn't flake at all. There are a few degrees
>after that where it makes whole flakes, then it goes well
>done and falls apart as mush instead of flaking.

I eat a lot of wild caught sockeye and it never turns to mush -- it firms
up if I overcook it.

All farmed salmon tastes mushy to me no matter how it's cooked.