When cooking fish, which description best matches proper doneness?

• A. Edges stay translucent; center becomes fully opaque at the end.
• B. Edges are opaque, center slightly translucent with flakes beginning to separate; let fish stand 3-4 minutes to finish cooking.
• C. Edges become fully opaque throughout; center remains raw.
• D. Edges are browned; center is firm.

Answer: (B)

Doneness for fish is about even texture and moisture: the flesh should be opaque and flake apart easily, with the center finishing cooking from the heat remaining after you remove it. Because fish cooks quickly, taking it off heat when the outer portions are just opaque and the center is still slightly translucent, then letting it rest, lets the residual heat finish the job without overcooking the exterior.

That matches the description where the edges are opaque, the center is still a bit translucent with flakes beginning to separate, and you let it stand 3–4 minutes to finish cooking. The resting time lets carryover heat finish the center and helps keep the fish moist rather than drying it out.

Other options don’t fit as well: if the center stays raw, it’s undercooked; if the edges are fully opaque but the center remains raw, you haven’t achieved even doneness; if the edges are browned and the center is firm, that suggests overcooking or a different cooking method that can toughen the texture.