Whether it's pan fried salmon or baked halibut, the art of cooking fish can be more challenging than that of cooking meat, due to the lower collagen content and shorter muscle fibers in fish (ten times shorter).

It's a delicate process indeed, as fish are more sensitive to heat. Moisture can be lost very quickly and become dry or overcooked.

Having knowledge of seafood and fish cooking temp is significant in knowing when fish is fully cooked,. You can do this by using an instant-read meat thermometer to check the internal temperature.

So, are you a seafood lover? Do you want to know the exact temp to cook fish? Here's our recommended temp for fish cooked for perfect results.

What is the Cooking Temp for Fish | Different Types of Fish

Different types of fish require different internal temperatures to achieve the desired flavor and texture. Here are some general guidelines for cooking different types of fish:

Salmon

Salmon are known for their vibrant color, succulent texture and rich flavor, and it can be prepared in a variety of ways, from grilling to baking to sushi. However, unlike sashimi-grade salmon, which is specially treated to make sure it is safe to eat, when we grill or pan fry salmon, we have to ensure it's cooked accurately.

While the FDA recommends cooking fish at 145°F/63°C, a lot of chefs cook salmon at lower temperatures such as 125ºF/52ºC or even lower for a more moist and flaky texture. Check out how to tell if salmon is cooked for more details.

Tuna

Tuna is often served rare or seared rare at 115°F/46°C for a restaurant quality tuna steak, where it's a little red inside. It's a waste to overcook a nice piece of tuna, as it becomes too tough and dry.

For the more daring palate, a must-try Japanese delicacy is the highly-prized 'Toro', which comes from the belly of the tuna and is known for its rich, buttery flavor and melt-in-your-mouth texture. However, again, it's advised to only consume sashimi-grade tuna to guarantee safety and the best possible taste.

Halibut

Halibut's firm and meaty texture allows it to withstand more heat than salmon, making it a great option for grilling, baking or pan-searing. One simple yet delicious way to enjoy halibut is by seasoning it with olive oil, garlic, and lemon zest, which imparts a tangy, flavorful taste.

For a tender and moist texture, halibut can be cooked at a lower temperature of around 130-135°F (54-57°C), allowing the center to become slightly opaque, resulting in an extremely soft yet tender texture that's sure to tantalize your taste buds.

Shrimp

Overcooked shrimp can be difficult to chew, and the flavor may be bland, or even overly fishy.

The FDA recommends a shrimp reach an internal temperature of 145°F/63°C for food safety reasons, but a lot of chefs cook them at 120ºF/49ºC for the best resuts when using high quality shrimp.

Use an instant read meat thermometer to check the thickest part of the shrimp. By ensuring the shrimp is cooked to the right temperature, you'll enjoy its tender texture and delicious flavor.

Lobster

Boil it, grill it, or bake it. No matter how you deal with lobster, it tastes great. Each cooking method brings out unique flavors and textures. However, getting the temperature just right is crucial for the ultimate dining experience.

If you prefer a firm texture, you can cook the lobster tail until it reaches an internal temperature of 140ºF/60ºC.

Cooking lobster at this temperature creates succulent and tender meat. It's better not to overcook lobster, as you don't want to waste such a luxurious ingredient and make it rubbery.

To obtain the most precise measurement of temperature, it is best to take a reading from the lobster tail, the thickest part of the meat.

For those claws, they need to be cooked at a higher temperature (150°F/60ºC) than the tails to come out the same texture.

Scallop

Scallops are more delicate than you think, from it's pearl like color to it's soft and fragile texture. Cook it until the internal temperature reaches 130ºF/54ºC. A quick sear is enough. A few minutes for each side to get the doneness just right. Cooked scallops should have a golden-brown crust on the outside and look opaque or milky-white on the inside.

How to Measure Cooked Fish Temp

Measuring the internal temperature of fish is important to ensure that it has been cooked to a safe temperature and is free from foodborne pathogens.

An instant-read meat thermometer is a useful gadget for measuring the internal temp of fish cooked because it provides quick and accurate readings, allowing you to monitor the cooking progress without having to cut into the fish.

We tried the Typhur InstaProbe™ food thermometer and found it was pleasantly easy to use. The device features a sleek and futuristic design that is sure to impress even the most discerning of cooks. The Typhur InstaProbe™ is not only visually stunning but also incredibly accurate (±0.5°F), providing precise temperature readings in 0.75 seconds. With its advanced technology and cutting-edge features, this thermometer is a must-have for any home cook or professional chef looking to elevate their cooking game.

Final Thoughts

Make it safe to taste.

Achieving the perfect temperature when cooking fish is essential for ensuring that it is safe to eat whilst retaining its texture, aroma and flavor. By following the guidelines provided above and using a meat thermometer to check the internal temperature of the fish, you can create consistent and delicious results each and every time.