what temp is cod done

Cod is considered safely “done” at an internal temperature of 145°F (63°C), measured at the thickest part of the fillet.

Quick Scoop

• For food safety, cod (like most fish) should reach 145°F (63°C) internally; at this point it’s fully opaque, flakes easily with a fork, and any harmful microbes are destroyed.

• Many chefs pull cod a bit earlier, around 130–135°F (54–57°C) , especially for Pacific cod, to keep it more tender and moist, letting carryover heat finish the cooking.

• Visually, done cod looks opaque (not glassy or translucent) and the flakes separate with gentle pressure from a fork, which is a handy backup if you don’t have a thermometer.

Practical example

1. Pat cod dry, season, and cook (bake, pan-sear, or grill) over medium to medium-high heat.
2. Start checking temperature a few minutes before you expect it to be done (often around 8–12 minutes for typical fillets, depending on thickness and method).
3. For maximum juiciness: remove from heat at 130–135°F and rest briefly; for strict USDA doneness, go to 145°F.

If you’re unsure or cooking for vulnerable people (pregnant, elderly, immunocompromised), aim for the full 145°F (63°C) guideline. 🧑‍🍳

TL;DR: Cod is “done” and safe at 145°F (63°C), but 130–135°F (54–57°C) gives a more tender, restaurant-style texture if you’re comfortable slightly below the official guideline.

Information gathered from public forums or data available on the internet and portrayed here.