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What are the rules? Serving fish rare.

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What are the rules? Serving fish rare.

Romanmk | Sep 11, 2007 11:18 AM

My understanding is that previously frozen fish can be served still rare in the center. Cookbook authors such as Jacques Pepin suggest serving fish cooked to a lesser degree of doneness, but give no further guidelines. Wild fish versus farmed? Does it have to have been frozen? Only sushi grade? River versus deep water? My cousin likes her fish to 136 degrees, Jean-Georges Vongerichten says salmon is done at 120 degrees. So what are the rules? (Assuming a healthy immune system, and that the fish has been stored properly.)

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