Cooking Time

Cooking Time, Internal Temperature & Cooking Temperature Are Everything

Have you ever had fish that was so dry it felt like sandpaper? Or one that was so undercooked it was still cold in the middle? We've all been there. When you spend $38 dollars per pound on sea bass you don’t want to navigate the minefield of cooking fish alone. But fear not, fellow fish-lovers! With a little know-how about timing and temperature, you'll be flaunting your fishy finesse in no time.

To achieve perfectly cooked fish, you need to select a cooking temperature and time, then either, 1) monitor the internal temprature, 2) use your experience to determine when the color and flakiness indicate it is done, or 3) use the ten minute rule and remove the fish from the heat when the cooking time is up.

But why is it so critical to marry your cooking temperature with the correct cooking time? Fish is a lean protein. Unlike cuts of steak or pork that have enough fat or connective tissue to cushion you from mistakes, fish cooks fast, and the slightest wrong move can turn a gorgeous piece of fillet into something flavorless and dry.

Ten Minute Rule for Cooking Fish

Cooking fish is not that difficult but it’s easy to make a mistake. The solution is so simple, so intuitive, so Canadian, it’s borderline genius. It’s referred to as the Ten-Minute Rule. This is an old Canadian fisheries rule of thumb. It’s simple, reliable, and will deliver perfectly tender, moist fish fillets every time. The rule is that ‘for every inch of thickness of your fish, you cook your fish for 10 minutes’.

That, my friends, is the Ten-Minute Rule. Simple. Repeat after me: Simple. Magical. And just in case you were wondering, the 10-minute rule applies to any cooking method, be it baking, grilling, broiling, poaching, or any other (except maybe microwaving). Measure the thickest part of your fish fillet (using a ruler, tape measure, caliper or Fishtastic), set your timer, and voilà! It’s done to perfection. No rubbery texture, no overcooked fish. Just flaky, tender, melt-in-your-mouth perfection. It’s really a thing of beauty and simplicity.

Picture pulling a piece of salmon from the oven, that you KNOW is cooked just right because your timer has told you so. You smell that buttery goodness and watch it flake perfectly onto your fork. You have just benefited from the Ten-Minute Rule.

So, when staring aimlessly at a fillet wondering how many minutes to cook it, be guided by the Ten-Minute Rule, and you will never overcook fish again. Bon appétit!

The Easy Way to Find Cooking Time

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