When it comes to cooking fish, achieving that perfect blend of succulent flavor and flaky texture can be a culinary challenge. But, there’s a secret weapon every cook should know: the ideal temperature. So, what temp is fish done? Let’s dive in!
Understanding the Basics
Contrary to popular belief, cooking fish does not require high temperatures. In fact, fish is considered done at a lower temperature than most meats.
The Magic Number
According to the United States Food and Drug Administration (FDA), the safe internal temperature for cooked fish is 145°F, or 63°C. Using a food thermometer is the best way to ensure your fish is cooked to this temperature.
Credit: species.wikimedia.org
Why Is This Temperature Important?
Cooking fish to an internal temperature of 145°F ensures any potential harmful bacteria are killed, making the fish safe to eat. Plus, at this temperature, your fish will have a tender, flaky texture and a delicious flavor.
How To Measure Fish Temperature
Insert a food thermometer into the thickest part of the fish. Make sure it doesn’t touch the bone, as this can give an inaccurate reading. If your fish reaches 145°F, it’s done!