How do you know when your fish in this case salmon is good enough to flip or eat. Im always hesitant that it’ll still be few raw spots.

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I can answer for salmon. The skin layer should come off easily and without effort and your salmon should be very flaky when its done.

Best way however is to always use a digital food thermometer.

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Hmm I bought the pre fillet and no skin. I assume same logic. If it’s flaky it’s ready to eat?

Get a good meat thermometer like a thermapen

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