Cooking Temperature

Internal Temperature

For perfectly cooked fish, aim for an internal temperature of 145°F (63°C) in the thickest part of the fish. This ensures the fish is fully cooked yet tender and moist. At this temperature, the flesh should be opaque, flaky, and glistening with its natural juices.

Now, for a little fun fact: did you know that the color of your fish can actually give you a clue to its doneness? For example, flaky white fish, like cod or haddock should turn opaque and flake easily with a fork. Salmon, on the other hand, should turn a beautiful shade of pink.

But what temperature do I use for cooking fish?

In general cooking temperature and cooking time are linked together and move in opposite directions. According to the research we did while designing Fishtastic, (and we literally cooked hundreds of pieces of different types of fish using different cooking methods) a temperature of 450°F works best for baking and is 375°F optimal for frying, grilling, poaching, etc. Essentially, if you are grilling hotter than 375°F then you want to cook every inch of fish thickness a bit less than 10 minutes. If your oven is under 450°F then you want to cook it a little longer than 10 minutes per inch.

With a little practice and patience, you'll be whipping up delicious fish dishes that will have your friends and family begging for more.

For lean fish, like cod or halibut, these temperatures prevent dryness, while for fattier varieties like salmon or tuna, it ensures the flesh remains buttery and flavorful. Precision is key— Finding the correct temperature and time is the sweet spot for achieving restaurant-quality fish at home.

Fishtastic or Thermometer?

Cook at the temperatures recommended by Fishtastic (450°F for baking and 375°F for all other cooking methods) using the Ten-Minute rule

OR

cook on medium heat, and use an instant-read thermometer to repeatedly monitor the internal temperature of the thickest part of the fillet.

The Easy Way to Find Cooking Time

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