What does the term opaque mean when cooking fish?

This refers to the level of translucence of fish. Fish flesh can range from completely transparent to opaque and the color of the flesh will vary depending on the species. Fish that have a very thin membrane covering their eyes are often considered opaque. Fish eyes are a common reason why fish appear lifeless on the plate.

What does the term opaque fish mean when cooking?

When fish is opaque, it is milky white in color. This appearance is called “ghost” or “opaque.” It’s different from “translucent” fish, which looks like a clear, jellyfish-like appearance. Translucent fish is sometimes red or pink because the flesh is full of color-giving pigments.

What does the term opaque mean in fish recipe?

Fish flesh becomes opaque when it’s cooked—it turns from translucent to white. This happens because the proteins in the fish form a sort of gelatine that gives the fish a thick, creamy consistency. The fish’s color also changes to a lighter shade of pale white. While opaque fish is usually perfectly safe to eat, it can be very unappetizing. The texture helps to make fish easier to remove from bones.

What does the term opaque fish mean in cooking?

Fish can be opaque in color and still perfectly safe to eat. Their color is dependent on where they live in their natural habitat. Some fish are darker because they live in darker waters or because of natural pigmentation. Others take on a pigment from their food to protect themselves from predators.

What does the term opaque fish mean in the kitchen?

Fish should be opaque throughout at least the thickest part of the fillet. Generally speaking, if you can see the bones through the flesh, the fish is not opaque. The color of the fish skin is not a reliable indicator of its doneness.