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

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

NAVIGATE TO ANOTHER SECTION OF THE CLASS

EASILY MOVE BETWEEN BBQ LESSONS

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

GET THE BBQ COOKING APP

Qr Code

BBQ SCHOOL

TEMPERATURE & UNIT CONVERTER

TIMERS

RECIPES

AND MORE

Get the App