J
Jason5
Guest
this was a frozen fillet by the way
I was trying to saute some orange roughy last night and when i was done i thought the fish looked odd. I dont think I undercooked it because the fillet was about 1 inch think so i cooked it both sides for around 5 minutes each. The flesh looked opaque it had a weird texture. Isnt orange roughy supposed to be a flaky fish? I could see the ridges of the flesh. I guess you could compare it to string cheese when you peel it or the strips of meat from a pot roast. Is this a sign of under or over cooked fish?
I was trying to saute some orange roughy last night and when i was done i thought the fish looked odd. I dont think I undercooked it because the fillet was about 1 inch think so i cooked it both sides for around 5 minutes each. The flesh looked opaque it had a weird texture. Isnt orange roughy supposed to be a flaky fish? I could see the ridges of the flesh. I guess you could compare it to string cheese when you peel it or the strips of meat from a pot roast. Is this a sign of under or over cooked fish?