Most fish should be cooked between 120° – 140° F (50° – 60° C), and taken off the heat just before it is completely cooked through to prevent the flesh from drying out.

For some types of fish, such as tuna and salmon, these can be cooked to even lower temperatures – around 120° F (50° C). At this temperature, the flesh on the inside will still be translucent and moist. For food safety reasons, undercooked fish must be extremely fresh.

Fish, such as shark and skate, which have a high proportion of connective tissue, benefit from being cooked at temperatures above 140° F (60° C). These types of fish need to be cooked to at least this temperature in order to break down their connective tissue; lower than this temperature, the texture of the fish can be chewy.