In article <Hkeri.2656$xK1.749@fe04.news.easynews.com>,
Blair P. Houghton <b@p.h> wrote:

> Smitty Two <prestwhich@earthlink.net> wrote:
> >I love a good salmon filet, but have trouble picking the texture I
> >prefer. Can't seem to figure out what to look for. Many cuts seem to be
> >sort of stringy and steaky in texture (not sure if those are correct
> >terms) but the stuff I like comes apart in slices when you push a fork
> >down on it.
>
> That's a matter of what temperature it reaches in cooking.
>
> 129-131F seems to be the key.
>
> So a probe thermometer is key.
>
> You can use one that stays in the meat, or an instant-read
> that you use when you think it's near done.
>
> I have an instant-read gadget that consists of two
> liquid-crystal patches on a pointed paddle. When inserted,
> one patch says "almost" when it's a few degrees low and
> the other says "ready" when it's just right.
>
> In fact, it's exactly like this:
>
> http://easycookin.com/catalog/images/burton_fish_temp.jpg
>
> Cheap and it works. Just figure 350F for 1 minute per
> 1/10th-inch of fish, then check it, and leave it in for
> another minute or three if it's "almost".
>
> >Despite asking at seafood counters, asking friends, and spending some
> >time googling, I've gotten no satisfactory information. Is it the
> >species, the freshness, the part of the fish it's cut from, or what,
> >that gives some salmon that slide apart quality?
>
> Fattier fish do it easier. If you see a salmon with those
> nice white lines between the flakes, it will practically
> fall apart in big flakes when cooked right.
>
> --Blair

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.