it’s good and ready I use that flexible metal fish spatula for all of my flipping, but I find that if after some very gentle prying the fish doesn’t release, it’s not ready yet Let it continue cooking, and once the skin is completely rendered and crisp, it should detach from the pan quite easily Perfect Fish Tip 6: Break Out the Thermometer Do as I say, not as I do You knew this one was coming, right? If you’ve been paying attention, you’ll know I’m a huge fan of the Thermapen instant-read thermometer Get yourself one and you will never, repeat never, overcook your fish again That 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 ... 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...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... 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