The fish in question is whitebait, I slowly bring the fish and soup water up to 65c then remove from stove. During the cooking period I stir the pot to overcome/distrubute higher temperature at bottom of pot. As this happens I notice fish tears apart with stirring. Considering the water is at max 65c, is the broken fish a sign of overcooking?
If the water is 65c, I would think the fish reaches 50-55 at most or do you think it also reaches 65c? I can't find any suitable thermometers for whitebait(which are 40-50mm long) so am just going by water temperature and guessing what the fish temperature might be.