Glossary

Flaking

Flaking is the way cooked fish separates into moist layers along its natural lines when pressed with a fork. It is the standard hands-on test for baked salmon: insert a fork into the thickest part at a slight angle and twist gently. Large, moist flakes mean the fish is ready, resistance with a glassy centre means it needs more time, and tiny dry crumbs mean it has gone too far. Test in a discreet spot, since the cut shows. See also: Opaque, Carryover Cooking, and the guide How to Tell When Baked Salmon Is Done.