Types in Fish

Salmon Nice and pink inside at lower temperatures. Tuna Sear briefly and hot, red inside. Cod Done once the flesh flakes easily. Trout Often cooked whole, skin and all. Sea bass Delicate white fish with thin skin that crisps up well. Halibut Firm, lean fish that overcooks quickly. Mackerel An oily fish that takes plenty of heat without drying out. Prawns Done in a couple of minutes, and rubbery right after. Scallops Sear briefly and hot, still translucent in the middle.