And before we dive into the tips, it is important to know that food safety is our top priority. From a regulatory perspective, we suggest following the recommended FDA temperature guidelines for cooking fish to an internal temperature of 145°F.

With that said, this is much like ordering a restaurant burger or steak at rare or medium rare -- this would not meet the FDA guidelines. However, many members of our community enjoy cooking their fish to a rare or medium rare temperature (~115°-125°F).

So, what are the tips to cook fish to a specific temperature?

First: Pick a thermometer that works for you.

If you are mostly cooking on the stove, any digital thermometer will work well since it is easier to temp the fish at any point in the cooking process. If you mostly bake your fish, an “in-oven meat thermometer” will let you leave the temperature probe in the meat throughout cooking. Many even have an alarm to let you know when the meat has reached your desired temperature. A quick internet search will show a lot of different options.

Tip Number 1: A done thermometer reading means overdone fish.

The internal temperature of any meat product increases even after you pull it off the heat – it often increases about 5°F but sometimes as much as 8-10°F for thinner fish filets. This temperature increase can be enough to dry out your fish in some cases. If you are aiming for 130 degrees, pull the fish off the heat between 122-125 degrees.

Tip Number 2: The “best” doneness temperature can vary with the type of fish.

If you are familiar with cooking chicken, think of it like the difference between how white and dark meat respond to the same amount of heat. White meat dries much faster at higher temps than dark meat. Cod and sockeye both have a lower fat content and can dry out faster when on high heat too long.

Tip Number 3: Where you temp the fish makes all the difference.

If your thermometer is in the wrong location – the thinner section of the filet or too deep into the filet – you may end up with an inaccurate reading. A thermometer is going to read the hottest thing it comes in contact with, so aim for the middle of the thickest section of fish.

Tip Number 4: Temp the right portion of fish if you are cooking more than one.

If you are baking ahead for the week or gathering with friends and family, place the temperature probe in the smallest portion of fish. Once that is done, check the thicker portions and keep cooking if needed until they are also done.

If you have any questions or concerns, you can read more details here and we are just a message away. ✉️ You can reach out to our awesome Member Experience team 7 days a week by following this link! 😁