Muscle fibers in fish are constructed of very short bundles (up to ten times shorter than the long muscle fibers in meat). And, compared to meat, fish muscle contains only a small fraction of connective tissue, which sits in very thin sheets perpendicular to the muscle bundles.
What does this all mean? To put it plainly, fish are more sensitive to heat, making it important to know the finished cook temp of fish! Here are ThermoWorks recommended fish temperatures for a few of our favorite cuts.
Salmon doneness temp
Halibut doneness temperature
Lobster temps
Scallop temps
Shrimp temps
Temps for seared tuna steaks
Salmon Temperature– 125°F
Salmon – like all fish – has almost no collagen, which means it will start to lose moisture more quickly than beef. While the FDArecommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, many chefs find that it’s best enjoyed when cooked to medium – 125°F. Check out these key temperatures for Smoked Salmon, or look at a great method for grilling salmon!
Halibut is a very firm fish and holds together well in cooking. This makes it particularly good for grilling. Too often it is overcooked and dry – the center should be just becoming opaque. It is done when it reaches an internal temperature between 130 and 135°F.
Cooking lobster is straightforward. But like most all seafood, due to its tightly-bound muscle structure and lack of the lubricating fat that makes cooking meat a more forgiving process, lobster cookery can go wrong easily. You want to cook lobster just through. Cooking it too much makes for a rubbery, dry and unfortunate situation, and too little will result in an odd texture and undeveloped flavors.
No matter how you cook you lobster, there seems to be agreement that lobster should be cooked to an internal temperature of 140°F, as measured in the tail. Whether you’re grilling lobster, or boiling or steaming it or homemade lobster rolls, keep an eye on that temp to avoid rubbery texture and to ensure tender, succulent lobster.
Because scallops are a lean protein source they should be cooked quickly under high heat and require some fat (such as oil or butter) during cooking. Cook to 130°F internal temperature until the flesh is milky white, or opaque and firm.
Shrimp– Temperature 140°F
Constriction is the tell-tale sign that you’ve overcooked your shrimp. The longer you cook them, the tighter and tougher they will get. Look for a change in color (light pink) and an internal temperature in the shrimp of 140°F to tell you when your shrimp are ready to come off the heat. A miniature needle probe is perfect for checking the internal temperature of shrimp.
Follow this recipe for grilled shrimp for more temperature tips to see how tasty they can be!
Tuna is most often served rare or seared rare because the longer you cook it, the more flavor and moisture it loses. Tuna cooked rare is optimal in order to maintain flavor and moisture. Raw tuna frequently carries a parasite, but “Sashimi” grade fish has been flash frozen to kill any parasites. Restaurants that serve raw tuna are required to use Sashimi grade. If you want to try it, check out our delicious recipe for seared rare tuna steak.
A Word On Thermometers For Cooking Fish
Depending on the cooking method and the kind of fish you’re cooking, you many need a different kind of thermometer. You can learn about the major types and what you should use in our post about what kind of thermometer you need.
While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, many chefs find that it's best enjoyed when cooked to medium – 125°F.
Most seafood should be cooked to an internal temperature of 145°F. If you don't have a food thermometer, there are other ways to determine whether seafood is done.
According to the USDA recommends the salmon temperature to be 145°F. When salmon is cooked at the right temperature it'll be moist, buttery and will flake the moment your fork touches it. However, taste is all subjective so scroll down below to see the salmon temperature needed for your desired taste and texture!
The U.S. Department of Agriculture (USDA) states that salmon (and all fish) should be cooked to an internal temp of 145 degrees. But at 145 degrees, salmon can be overcooked, dry, and tough.
Salmon can't be in water heated up to more than 70 F degrees and when given the choice, they actively seek cooler and lower temperatures, typically around 55 F degrees.
Medium-rare salmon is a popular choice in restaurants and can be achieved by cooking the meat to an internal temperature of 125°F. Salmon cooked to medium-rare doneness will have an opaque and slightly pink center with a fully cooked exterior and skin.
Place in the coldest part of your refrigerator, most likely the bottom drawer. Make sure your fridge is at the proper temperature, around 32 degrees Fahrenheit for safety.
Salmon will last for up to 2 days in the fridge when stored properly in a clean refrigerator at a temperature of 40 degrees F or below. The FDA recommends putting seafood on ice or in the refrigerator or freezer soon after buying it.
In truth, it's best to cook salmon to between 120°F and 125°F. Yes, it's safe (read below for why) and it'll result in much more appetizing food on your plate. So where does the 145°F number come from? Why does the USDA recommend such a high number?
Never leave seafood or other perishable food out of the refrigerator for more than 2 hours or for more than 1 hour if exposed to temperatures above 90°F (32°C). Bacteria that can cause illness grow quickly at temperatures between 40°F (4°C) and 140°F (60°C).
Steaks, pork chops, and other whole-muscle meats are the safest bet. That's because the cooking process can easily kill off bacteria on the cut's surface, while the inside of the meat is essentially sterile, protected from any potential pathogens—in theory.
In truth, it's best to cook salmon to between 120°F and 125°F. Yes, it's safe (read below for why) and it'll result in much more appetizing food on your plate. So where does the 145°F number come from? Why does the USDA recommend such a high number?
Medium-well. To cook salmon meat to medium-well doneness, the meat must reach an internal temperature of 135°F to 140°F. After reaching the target internal temperature, the meat must be allowed to rest for at least 3 minutes. Medium-well salmon mean gives a well-cooked impression on the texture of the meat.
What is the best temperature to bake salmon? 400°F (205°C) is ideal as it allows the fish to gain colour and the skin to become crispy. If you prefer a milder method, you can bake it at 350°F (175°C) for 20-25 minutes or until done. The salmon baked at 425°F (215°C) produces tender, creamy fillets that cook quickly.
Internal temperature: Use an instant-read meat thermometer; the salmon should register 145°F (63°C) at its thickest part. Flakiness: When gently pressed with a fork, the fish should easily flake apart. Avoid overcooking, as it can dry out the salmon. Cook with the skin side down for best results.
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