Fish

The structure of fish flesh is different, they do not need to support the weight that land based animals do so they have shorter muscle fibres held together by myocammata which is softer than collagen and breaks down easily with lots less cooking.

I generally cook Fish to an internal temperature of 63°C (145°F), this is enough to have a good flaky texture without losing moisture

Previous Page

Join our Facebook group of Food Explorers

The information in this App is provided by Urban Griller in Western Australia

urban griller bbq school logo

© Urban Griller      All Rights Reserved

© Chef Tools     All Rights Reserved

NAVIGATE TO ANOTHER SECTION OF THE CLASS

EASILY MOVE BETWEEN BBQ LESSONS

Lesson One (Meats)
Lesson Two (Temperature)
Lesson Three (Cooking)

BBQ SCHOOL

TEMPERATURE & UNIT CONVERTER

TIMERS

RECIPES

AND MORE

Get the App