Fish Cooking Temperature

Cooking seafood can sometimes feel daunting, because it’s so easy to overcook!

Unlike other types of food that you may be cooking, though, it’s actually better to undercook seafood than overcook!

Using a thermometer

The best kitchen tool you can invest in when cooking seafood is a kitchen thermometer, preferably a digital one. A digital thermometer will allow for an instant read. Remember to test in a couple of places, as the temperature can vary throughout.

Another great type of thermometer is a cooking alarm thermometer. These are good as they allow you to track temperature changes as the food cooks. You can set the desired temperature and the alarm will sound once it’s been reached. It’s ideal if you’re a bit nervous about cooking, or if you’re having a dinner party and are worried about getting distracted and overcooking your meal!

Note: Regardless of which thermometer you use, always probe in the center first.

Fish cooking temperatures

When cooking seafood it is important to remember that residual heat will continue to cook it, even after you remove the heat source.

Always stop cooking your fish a few degrees before it reaches the suggested temperature, so that the residual heat can bring it up those last few degrees.

Internal Seafood Cooking Temperatures:

White fish (such as cod, sea bass, plaice, flounder and turbot) – 125°F

Salmon – 125°F

Halibut – 130°F

Shark – 125°F

Tuna – below 115°F, with a rare center

Lobster – 140°F

Scallops – 130°F

Shrimp – 120°F

Checking for doneness

If you don’t have a thermometer, you should be checking for visible signs of doneness.

When you start out cooking seafood, you will notice that it may be shiny in appearance and have a translucent sort of color; once cooked, it should be opaque.

You should also be able to tell if fish is cooked by easily flaking it with a fork. Undercooked fish will not flake easily.

Methods of cooking fish

There are lots of different ways you can cook seafood, inlcuding grilling, pan frying, deep frying, poaching, roasting and steaming!

Different types of seafood work better with different cooking methods, based on the firmness of the flesh and how well they will hold up against various types of heat.