Two characteristics in order to determine when the fish is cooked are the following;
- To check whether the fish is cooked or undercooked if the fish has resisted flaking and is likely translucent, it is considered to be undercooked and by that, it is needed to be continued to cook
- The fish should be poked at the thickest portion of the fish which is at forty-five degree in order to determine the texture, if it is cooked or not.
