Fish Cooking Temperature: 145°F (63°C) for Safety & Perfection

The safe minimum internal cooking temperature for fish is 145°F (63°C) as measured with a food thermometer at the thickest part of the fish, according to the USDA Food Safety and Inspection Service. At this temperature, fish becomes opaque and flakes easily with a fork while eliminating harmful bacteria.

Nothing ruins a fresh piece of fish faster than undercooking it (risking foodborne illness) or overcooking it (turning it dry and tough). Knowing what is the cooked temperature for fish isn't just about safety—it's the secret to achieving that perfect balance of food safety and culinary excellence. In this guide, you'll learn the precise temperature fish needs to reach, how to measure it accurately, and practical techniques to achieve restaurant-quality results every time you cook.

Why Temperature Matters: The Food Safety Science

Fish can harbor harmful bacteria like Listeria and Vibrio that cause foodborne illness. Unlike poultry or ground meats where pathogens are primarily on the surface, fish can have bacteria throughout its flesh due to how it's processed. The USDA's recommended 145°F (63°C) isn't arbitrary—it's the temperature at which these dangerous pathogens are rapidly destroyed.

Many home cooks rely on visual cues like color change or flakiness, but these methods are unreliable. Fish continues cooking after removal from heat (carryover cooking), and different species vary dramatically in appearance when properly cooked. A food thermometer eliminates guesswork, ensuring both safety and optimal texture.

Official Guidelines Across Food Safety Authorities

Multiple food safety organizations agree on the critical temperature threshold for cooked fish:

Organization	Recommended Temperature	Key Details
USDA Food Safety and Inspection Service	145°F (63°C)	Measured with food thermometer at thickest part
FDA Food Code	145°F (63°C)	For 15 seconds or until fish is opaque and flakes easily
National Oceanic and Atmospheric Administration	145°F (63°C)	Applies to all finfish including salmon, cod, and tuna
Canadian Food Inspection Agency	145°F (63°C)	Same standard as US with identical safety rationale

When 145°F Isn't the Only Answer: Context Boundaries

While 145°F remains the official safety standard, culinary professionals sometimes use lower temperatures for specific preparations:

• Medium-rare salmon: 125°F-130°F (52°C-54°C) for premium sushi-grade fish with proper handling
• Fish for ceviche: Never cooked with heat, but requires freezing at -4°F (-20°C) for 7 days to kill parasites
• Vulnerable populations: Elderly, pregnant women, and immunocompromised individuals should always follow the 145°F standard

These variations represent carefully calculated risks based on fish quality, preparation method, and consumer health status—not recommendations for everyday cooking. For most home cooks preparing conventional fish dishes, 145°F remains the essential target temperature for safe internal temperature for cooked fish.

How to Measure Temperature Correctly

Even with the right target temperature, improper measurement leads to cooking mistakes. Follow these professional techniques:

1. Use the right thermometer: Instant-read digital thermometers (like ThermoWorks) provide accuracy within 0.5°F
2. Insert correctly: Place the probe into the thickest part of the fish, avoiding bones which conduct heat differently
3. Check early and often: Begin checking temperature 3-5 minutes before expected doneness
4. Account for carryover cooking: Remove fish from heat when thermometer reads 140°F (60°C)—it will continue rising to 145°F while resting

For whole fish or thick cuts, take multiple readings from different areas. Remember that fish cooks from the outside in, so the center will always be cooler than the edges.

Fish Doneness Temperature Guide

Understanding the relationship between temperature and texture helps you achieve your desired result:

Temperature	Visual Cues	Texture	Safety Status
110°F (43°C)	Translucent, raw appearance	Very soft, jelly-like	Unsafe - parasites active
125°F (52°C)	Slightly opaque center	Medium-rare, moist	Risky - for premium fish only
135°F (57°C)	Mostly opaque, slight translucency	Firm but moist	Borderline safe
145°F (63°C)	Completely opaque, flakes easily	Firm, flaky	Safe - USDA standard
155°F+ (68°C+)	Dry, chalky appearance	Tough, dry	Overcooked

Practical Cooking Tips for Perfect Results

Mastering how to tell when fish is done cooking requires more than just temperature knowledge:

• Resting time matters: Let fish rest for 3-5 minutes after cooking—this allows temperature to equalize and juices to redistribute
• Cooking method adjustments: Delicate methods like poaching require removing fish at 140°F since water transfers heat more efficiently than air
• Thickness considerations: For every inch of thickness, add 8-10 minutes to cooking time while maintaining the same target temperature
• Visual backup: When thermometer isn't available, fish should be opaque throughout and flake easily with a fork—but always verify with thermometer when possible

Avoiding Common Temperature Mistakes

Even experienced cooks make these errors when determining fish cooking temperature by type:

• Mistake: Testing temperature too early
  Solution: Wait until fish is about 75% cooked before first temperature check
• Mistake: Not accounting for different fish densities
  Solution: Denser fish like swordfish need slightly longer at temperature than flaky fish like cod
• Mistake: Ignoring ambient temperature
  Solution: Cold fish straight from refrigerator needs 2-3 minutes longer than room-temperature fish
• Mistake: Using oven temperature as indicator
  Solution: Always measure fish temperature directly—oven temps vary significantly

Special Considerations for Different Fish Types

While the 145°F standard applies universally, different species have unique characteristics affecting cooking:

• Fatty fish (salmon, mackerel): Can handle slightly lower temperatures (140°F) while remaining safe due to natural preservatives in fat
• Lean fish (cod, haddock): Require precise temperature control as they dry out quickly above 145°F
• Fish with high moisture content (tilapia): May appear done visually before reaching safe temperature—always verify with thermometer
• Shellfish (shrimp, scallops): Follow different standards (shrimp 145°F but turns opaque at 120°F)

For the most accurate results with minimum cooking temperature for salmon or other specific varieties, always refer to the USDA guidelines while considering the fish's unique properties.

Food Safety Timeline: How Recommendations Evolved

Understanding the history behind current temperature standards provides valuable context:

• 1970s: Initial food safety guidelines established minimum temperatures based on limited scientific data
• 1993: USDA first recommended 145°F for fish after studies showed complete pathogen destruction at this temperature
• 2005: Introduction of digital thermometers made precise temperature measurement accessible to home cooks
• 2011: FDA Food Code officially adopted 145°F standard for all finfish
• 2020: USDA clarified that fish is done when it "flakes easily with a fork" but emphasized thermometer use for accuracy

This evolution reflects increasingly sophisticated understanding of food microbiology and the development of affordable, accurate temperature measurement tools for home kitchens.

Conclusion: Mastering Fish Cooking Temperature

Knowing what is the cooked temperature for fish transforms your seafood cooking from hit-or-miss to consistently perfect. While 145°F (63°C) remains the essential safety benchmark, understanding the nuances of temperature measurement, carryover cooking, and fish varieties elevates your results from merely safe to truly exceptional. Invest in a quality instant-read thermometer, practice proper measurement techniques, and remember that perfect fish combines science with culinary artistry.

Frequently Asked Questions

Q: Can I rely on visual cues instead of a thermometer to check if fish is done?
A: Visual cues like flakiness and opacity are helpful secondary indicators, but they're unreliable as primary doneness tests. Different fish varieties change appearance at different temperatures, and factors like added sauces can mask visual signs. The USDA recommends always using a food thermometer to verify that fish has reached the safe minimum internal temperature of 145°F (63°C).

Q: Does the 145°F temperature apply to all types of fish?
A: Yes, the 145°F (63°C) standard applies to all finfish including salmon, cod, tuna, and tilapia. Shellfish have different requirements (shrimp and lobster should reach 145°F but show visual doneness earlier). This universal standard exists because the temperature required to destroy harmful pathogens is the same regardless of fish species.

Q: What happens if my fish reaches 145°F but still looks translucent?
A: This occasionally occurs with certain fatty fish like salmon. If your thermometer confirms 145°F but the fish appears slightly translucent, it's still safe to eat. The opacity standard is a secondary visual indicator—the temperature measurement is the primary safety determinant. Remove the fish from heat immediately to prevent overcooking.

Q: How long should I let fish rest after reaching 145°F?
A: Allow fish to rest for 3-5 minutes after reaching the target temperature. During this time, the internal temperature will continue to rise 5-10 degrees (carryover cooking), and the juices will redistribute throughout the flesh. Resting time varies by thickness—thicker cuts need the full 5 minutes while thinner fillets may only need 2-3 minutes.