Knowing when your fish is cooked is surprisingly simple - no food thermometer is required! Here’s a trick from our Chef: “All you need is a small wooden skewer. Simply push the flat end through the thickest part of the fish – it should go through to the bottom easily with no resistance. If there is resistance, this means it is still slightly raw on the inside, and you need to cook it a couple of minutes longer. No resistance means you are good to go!” And remember – your fish will keep cooking for a couple of minutes after you remove it from cooking, referred to as “carry over cooking”. Be mindful of this to get your cooked seafood to exactly the right doneness you desire. Check out our video on this,right here.