Fish Safe Cooking Temperature: FDA's 145°F Guideline

Updated: February 2026

Fish and shellfish require different cooking approaches than meat and poultry. The FDA requires fish reach 145°F internal temperature or be cooked until the flesh is opaque and separates easily with a fork.

FDA Safe Temperature for Fish

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The FDA guideline for fin fish is 145°F internal temperature , OR cook until the flesh is opaque and separates easily with a fork . This dual standard acknowledges that visual cues work better for fish than for meat, though temperature is always the most reliable indicator.

Why 145°F for Fish?

At 145°F, parasites and bacteria commonly found in fish are destroyed. Parasites like Anisakis are particularly concerning in raw or undercooked fish. While sushi-grade fish is frozen to kill parasites, cooked fish must reach 145°F for complete safety.

Visual Indicators for Fish Doneness

Unlike meat and poultry, the FDA acknowledges visual cues for fish:

Flesh is opaque (no translucent or glassy appearance)
Flesh separates easily into flakes with a fork
For whole fish, flesh separates easily from bones

These visual cues correlate closely with 145°F internal temperature. However, using a thermometer eliminates guesswork.

Cooking Times for Common Fish

Times vary significantly by thickness and cooking method. For 1-inch thick fillets:

Salmon:

Baking at 400°F: 12-15 minutes
Pan-searing: 4-5 minutes per side
Grilling: 4-6 minutes per side
Broiling: 8-10 minutes (no flipping needed)

Cod, Halibut, Mahi-Mahi (white fish):

Baking at 400°F: 10-12 minutes
Pan-searing: 3-4 minutes per side
Grilling: 4-5 minutes per side

Tuna Steaks (1-inch thick):

Searing for rare center: 2 minutes per side
Searing to 145°F: 4-5 minutes per side

Use the 10-minute rule as a general guideline: cook fish for 10 minutes per inch of thickness at 400-450°F, measuring at the thickest point.

Where to Check Temperature

Insert an instant-read thermometer into the thickest part of the fish , positioning it horizontally and parallel to the cutting board. The probe should reach the center of the fillet or steak. For whole fish, check near the backbone in the thickest section.

Salmon: A Special Case

Many chefs and home cooks prefer salmon cooked to 120-125°F for a translucent, medium-rare center. This is common in restaurants and is generally safe for high-quality, commercially frozen salmon. However, the FDA does not consider this safe, recommending 145°F.

If you choose to cook salmon to 125°F (medium-rare), understand you're accepting some risk. Never serve undercooked salmon to at-risk populations (pregnant women, children, elderly, immunocompromised).

Tuna: Rare vs. Cooked Through

Tuna steaks are commonly served rare (125°F) or seared with a raw center. Like salmon, this carries minimal risk with high-quality, sushi-grade tuna but doesn't meet FDA guidelines. Tuna cooked to 145°F has a dry, cat food-like texture, so many people prefer it rare or seared.

If cooking tuna to FDA standards, use moisture-preserving methods like poaching or marinating first.

Flaky White Fish (Cod, Halibut, Tilapia)

White fish becomes dry and chalky if overcooked. These species are more forgiving near 145°F than salmon or tuna but still suffer from overcooking. Remove white fish from heat at 140°F and allow carryover cooking to bring it to 145°F during a 2-3 minute rest.

Whole Fish Cooking

For whole fish (branzino, trout, snapper):

Bake at 400°F for 10 minutes per inch of thickness (measured at the thickest part)
Check temperature near the backbone
Flesh should be opaque and separate easily from bones

Cooking times for common whole fish:

1-pound whole trout: 15-20 minutes at 400°F
2-pound whole branzino: 20-25 minutes at 400°F
3-pound whole snapper: 30-35 minutes at 375°F

Shellfish Cooking Temperatures

Shellfish have different doneness indicators:

Shrimp, Lobster, Crab: Cook until flesh is pearly and opaque (approximately 145°F, but texture is the primary indicator)

Clams, Oysters, Mussels: Cook until shells open (discard any that don't open)

Scallops: Cook until flesh is milky white or opaque and firm

Avoiding Dry Fish

Fish dries out quickly because it has less fat and connective tissue than meat. To maintain moisture:

Don't overcook - remove at exactly 145°F
Use high-fat fish (salmon, mackerel) which tolerate slight overcooking better
Brine fish in saltwater for 15-30 minutes before cooking
Use moisture-preserving methods (poaching, steaming, en papillote)
Cover loosely with foil during baking
Don't flip repeatedly - once is enough for most methods

Carryover Cooking in Fish

Fish continues cooking 5-10°F after removal from heat. For delicate fish, consider removing at 140°F and allowing it to coast to 145-150°F during a brief rest. This prevents overcooking while still achieving food safety.

En Papillote (Parchment Cooking)

Cooking fish in parchment paper or foil packets steams the fish in its own juices:

Place fish fillet on parchment with vegetables, herbs, citrus
Fold into a sealed packet
Bake at 400°F for 12-15 minutes
Fish will be perfectly steamed and reach 145°F

This method is forgiving and prevents drying.

Grilling Fish Without Sticking

Fish notoriously sticks to grill grates. Prevent this by:

Preheating grill thoroughly
Cleaning grates well
Oiling the fish (not the grates)
Using a fish basket or grilling plank
Not flipping until flesh releases naturally (3-4 minutes per side)

Smoked Fish Safety

Hot-smoked fish should reach 145°F internal temperature . Cold-smoked fish (like lox) is cured but not cooked and carries higher risk. Consume cold-smoked fish from reputable sources only.

Frozen Fish Considerations

Frozen fish can be cooked from frozen, but increase cooking time by 50%. However, thawing in the refrigerator overnight produces better texture and more even cooking. Never thaw fish at room temperature - use refrigerator, cold running water, or microwave defrost setting.

Food Safety Storage

Cook fish within 1-2 days of purchase if refrigerated
Store at 40°F or below
Cooked fish should be consumed within 3-4 days
Refrigerate cooked fish within 2 hours (1 hour if room temperature exceeds 90°F)
Reheat to 165°F if serving hot again

Sushi and Raw Fish

Raw fish for sushi must be frozen first to kill parasites:

-4°F for 7 days, OR
-31°F for 15 hours

Only consume raw fish from reputable sources that follow FDA freezing guidelines. Home freezers typically don't reach temperatures sufficient for parasite destruction.

Whether you follow the FDA's 145°F guideline strictly or prefer slightly lower temperatures for certain species, understanding proper cooking techniques ensures safe, delicious fish. A reliable instant-read thermometer removes all guesswork and prevents both undercooking and overcooking.

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