Cooking Temperatures of Fish

*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.