Flake
Flaking is separating cooked food into small, thin, natural pieces, usually with the gentle pressure of a fork. It is most associated with fish, whose muscle is arranged in layered segments that come apart in soft flakes when it is properly cooked and lightly nudged. Flaking is a delicate action that follows the food's own structure rather than cutting or chopping across it.
You flake cooked salmon or tuna to fold into salads, pasta, and fish cakes, and flaking is also the classic doneness test: if the fish separates easily into moist flakes when you press a fork into the thickest part, it is done, while flesh that still resists is undercooked. Work gently so you keep the pieces in appealing chunks rather than mashing them, and remove any bones or skin as you go. Overcooked fish flakes into dry, crumbly bits, so check early and often.
You flake cooked salmon or tuna to fold into salads, pasta, and fish cakes, and flaking is also the classic doneness test: if the fish separates easily into moist flakes when you press a fork into the thickest part, it is done, while flesh that still resists is undercooked. Work gently so you keep the pieces in appealing chunks rather than mashing them, and remove any bones or skin as you go. Overcooked fish flakes into dry, crumbly bits, so check early and often.