Glossary

Opaque

Opaque means no longer translucent: cooked salmon changes from glossy, deep pink to a lighter, solid-looking colour all the way through. Cooks look at the thickest part of the fillet, because it finishes last. The US Food and Drug Administration's chart lists fin fish as done at 145 F or when the flesh is opaque and separates easily with a fork, so opacity and flaking are used together. See also: Flaking, Probe Thermometer, Carryover Cooking, and the guide How to Tell When Baked Salmon Is Done.