Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. The gradations of cooking are most often used in reference to beef (especially steak) but are also applicable to lamb, pork, poultry, veal, and sometimes fish.The gradations in common use in most English-speaking countries are:As meat is cooked, it turns from red to pink to brown to black (if burnt), and the amount of myoglobin (not blood) and other juices decreases. Well done cuts are drier and contain little or no juices.The interior of a cut of meat may still increase in temperature 5–10°F (3–5°C) after being removed from the grill or oven, and the meat is therefore allowed to "rest" before being served, which allows its temperature to stabilize. This is caused when the hot exterior continues to cook the comparatively cool inside- in short, heat moves from the hot exterior into the cooler interior.The USDA recommends a temperature of at least 145°F (63°C) for beef, veal, and lamb steaks and roasts, or fish to prevent foodborne illness. Other meats require higher temperatures; see Critical Control Point.

1/2 pound cooked shrimp, chopped 3 scallions, chopped 1/2 cup mayonnaise 3 tablespoons tobiko (flying fish caviar), plus more for garnish (available in Asian markets)

Fish is nutritious and easy to cook. Chinese, especially, must have a fish dish during special occasion meals, such as reunion dinner during the Chinese New Year. Fish, in Chinese is pronounced as "Yu", which means "abundance".

Fish is one of the healthiest meats that you can eat, but most people have no idea how to cook these healthy fish recipes. I am not talking about the frozen fish fillets that can be full of sodium or have other non-healthy breading on them;

Camping and fishing go together like ham and eggs. After you clean and gut your catch, try one of these simple camping fish recipes. I have a fish recipe from each category: 1) Easy, 2) Weird, 3) Artery-clogging and finally, 4) Healthy.

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