what temp is fish done
Fish is generally considered safely “done” at an internal temperature of 145°F (63°C), measured at the thickest part of the fillet or steak.
Quick Scoop
- For food safety (USDA/FDA style), aim for 145°F (63°C) for most fish and seafood.
- At this temp, the flesh turns opaque and flakes easily with a fork.
- Many chefs pull certain fish earlier for better texture:
- Salmon: about 120–125°F for moist, medium-rare.
* Tuna/swordfish (sushi-grade, seared): as low as 115–125°F for rare to medium-rare.
- Shellfish like shrimp and scallops also land in the 120–145°F range until they’re opaque and firm.
Think of 145°F as the official safety line, and 120–135°F as the chef’s choice zone where flavor and juiciness often peak (as long as the seafood quality is high).
How to Tell When Fish Is Done
- Use a digital thermometer in the thickest part, avoiding bones and pan surface.
- Look for:
- Flesh that’s opaque rather than translucent.
- It flakes with gentle pressure from a fork.
- For salmon, a slightly translucent center if you like it medium-rare.
If you prefer to stay strictly on the safe side (for kids, pregnancy, or immune issues), stick with 145°F and fully opaque flesh.
Typical Temps by Fish Type (HTML Table)
| Fish / Seafood | Common “Delicious” Range | Official Safe Temp | What It Looks Like |
|---|---|---|---|
| Salmon | 120–125°F (juicy, medium-rare) | [5][7][9][1]145°F | [7][10][3][5]Moist, flakes easily, center slightly translucent at lower end. |
| White fish (cod, halibut, haddock) | 130–135°F for best texture | [9][1][5]145°F | [10][3][5]Firm, fully opaque, flakes in big moist chunks. |
| Tuna / swordfish (seared, sushi-grade) | 115–125°F rare to medium-rare | [1][5]145°F (if cooking fully) | [3][5][10][1]Deep red or pink center when served rare, firmer and opaque when fully cooked. |
| Shrimp | 120–135°F | [8][1]145°F | [10][3]Pink, opaque, C-shaped curl (tight ring can mean overcooked). |
| Scallops | 120–130°F | [8][1]145°F | [3][10]Opaque, springy, golden crust on the outside. |
Little Story-Style Example
You slide a pan of salmon into the oven, guessing at 12 minutes because a recipe said so. When the timer dings, the top looks great—but cutting in, the center feels like guesswork. A quick thermometer check shows 118°F, so you give it two more minutes, pull it at 123°F, and let it rest. By the time it hits the plate, it’s around that silky 125°F sweet spot: still moist, flakes beautifully, and you know exactly why—not magic, just temperature.
Quick TL;DR
- Standard answer to “what temp is fish done?” → 145°F (63°C) internal.
- For restaurant-style juicy fish (especially salmon, tuna, halibut), many people stop closer to 120–135°F, accepting a small trade-off with safety in favor of texture, especially with high-quality seafood.
Information gathered from public forums or data available on the internet and portrayed here.
