I have had a problem where I am constantly overcooking whitebait.
In light of previous answers relating to the same issue, recently I have started to place the whitebait in the water, put a thermometer in the water and when the water reaches 45c, I just remove the pot from the stove. This way, the water may at most rise up to 50c and the fish will end up being around that immersed in water. Note I cant check the fish temperture(only the water) since the fish are too small and I believe most thermometers can't give an accurate read since they dont go deep enough into fish.
Unfortunately I notice that, despite my current method, saturated fat or liquid is relased from the fish into the water. Fish releases its fat/juices at 55-60c so since my water is not at that temperature(i.e. it's at 45-50c at most) this should not be happening and hence there should be no fat/juice release\overcooking.
Can anyone think why this might be happening and how I can fix it? My guess is that when cooking the temperature at the bottom of the pot is that hottest e.g. perhaps over 55c, this causes the bottom of the fish to overcook and go into the water.
What do you think and how can I prevent this which for me is overcooking since I want the fish to be 55 at most i.e. fat should not break down or juices shouldnt release.