is, unless you are like me and stop to take photos while the
fish is in the skillet, thereby letting it come all the way up to
137°F when you were aiming for 120°F.
Perfect Fish Tip 7: Just a Kiss on the Backside
Just a repeat from what I said earlier: cook your fish almost
all the way through skin side down, as that is the side that’s
insulated. The other side need just the briefest kiss from the
flame.
FOLLOW ALL these tips, and you should
end up with something that looks like the photo below:
brown, crisp, crackling skin, with no greasy, gelatinous fat
underneath. A thin layer of ever-so-slightly flaky meat
underneath that, followed by a wide expanse of tender,
juicy, not-the-least-bit-chalky flesh, and a central core with a
creamy, buttery texture, bordering on sashimi-esque. This is
how fish should look and taste.