Ever cooked fish and wondered if it’s actually done?

Everyone has been through it, cutting into what looks perfect, only to find it’s raw in the middle.

Or worse, cooking it so long that it turns dry and rubbery. Knowing the right fish internal temp means you’ll cook it perfectly every time. No more dry fillets. No more undercooked centers.

In this blog, you will see the exact temperatures you need to cook fish and how to get them just right.

What Internal Temp Should Fish be Cooked to?

Temperature matters because it kills harmful bacteria and parasites. Cook fish too little, and you risk getting sick.

But there’s more to it than safety alone.

The right temperature also affects texture and flavor. Fish cooked to the proper temperature stays moist and flaky. Go past that point, and the proteins squeeze out all the moisture.

Most fish should reach 145°F (63°C) on the inside. This is what the USDA recommends for safe consumption.

At this temperature, the flesh turns opaque and separates easily with a fork. The center should no longer look translucent or raw.

How to Measure Fish Internal Temperature the Right Way

Getting an accurate reading takes the right technique. Here’s how to check your fish properly:

• Insert the thermometer into the thickest part: This is where it takes the longest to cook and gives you the most reliable reading for doneness.
• Angle it horizontally, not straight down: Push it in from the side so it stays in the flesh without poking through to the pan.
• Wait a few seconds for the reading: Digital thermometers need time to adjust. Let it stabilize before you check the number.
• Avoid touching bones or the cooking surface: They conduct heat differently, which can throw off your measurements.
• Check multiple spots if the fillet is thick: Different areas might cook at different rates, especially near the edges versus the center.

Benefits of Achieving Optimal Cooking Temperatures

Cooking fish to the right temperature brings several advantages beyond just safety.

Better Flavor and Moisture Retention

Fish cooked at the correct temperature keeps its natural juices locked in. The proteins firm up just enough without squeezing out all the moisture.

This means every bite tastes rich and satisfying, not bland or dried out like overcooked fish often does.

Improved Texture

The flesh becomes tender and flaky at the right temperature. It pulls apart gently with your fork.

Undercook it, and you get a mushy, rubbery feel. Overcook it, and it turns tough and stringy. Hit that sweet spot, and the texture is perfect.

Food Safety Assurance

Reaching 145°F kills harmful bacteria, such as Salmonella, and parasites that live in raw fish.

This protects you and your family from foodborne illness. You can eat with confidence, knowing the fish is safe for everyone at the table.

Consistent Results Every Time

Using a thermometer removes all the guessing. You’ll know exactly when to take the fish off the heat.

No more cutting into it to check or relying on cooking times that vary. Your fish turns out right, meal after meal.

Internal Temp for Different Kinds of Fish

Here’s what you need to know for popular varieties:

1. Salmon

For salmon, people prefer a softer, more buttery texture. The choice depends on your preference and comfort level with less-cooked fish.

• Safe temperature: 145°F (fully cooked)
• Medium-rare: 120-125°F (translucent center, very moist)
• Signs it’s done: Flesh turns from translucent pink to opaque, flakes easily.

2. Tuna

Tuna is often served rare or medium-rare because it dries out quickly when fully cooked. Sushi-grade tuna can safely be eaten at lower temperatures than other fish.

• Rare: 110-115°F (cool red center)
• Medium-rare: 125°F (warm pink center)
• Fully cooked: 145°F (opaque, but may be dry)
• Signs it’s done: Color changes from deep red to lighter pink or tan.

3. Cod

Cod needs to reach the full be safe and taste good. This white fish has a mild flavor and firm texture when cooked properly.

• Safe temperature: 145°F (opaque white throughout)
• Signs it’s done: Flesh turns completely white, flakes into large chunks.
• Texture check: Should feel firm but not rubbery.

4. Halibut

Halibut is a dense, meaty fish that holds up well to cooking. It needs the full temperature to cook through properly and develop its sweet, mild flavor.

• Safe temperature: 145°F (opaque and firm)
• Signs it’s done: Turns from translucent to solid white, separates into firm flakes.
• Texture check: Should feel substantial but tender.

5. Tilapia

Tilapia is a thin, delicate fish that cooks fast. Watch it closely because it goes from perfect to overdone in seconds.

• Safe temperature: 145°F (white and opaque)
• Signs it’s done: Flesh is completely white, no translucent areas remain.
• Texture check: Flakes easily but stays moist.

6. Swordfish

Swordfish is a steak-like fish with dense, meaty flesh. It can handle slightly lower temperatures than delicate fish and still taste great.

• Safe temperature: 145°F
• Preferred by many: 135-140°F (slightly pink center, very juicy)
• Signs it’s done: Changes from translucent to opaque and from firm to the touch.

7. Mahi-Mahi

Mahi-mahi has a firm texture and sweet taste that works well with high-heat cooking. This tropical fish stays moist when cooked to the proper temperature.

• Safe temperature: 145°F (opaque white with golden edges)
• Signs it’s done: Flesh turns from pinkish to white, flakes in medium chunks.
• Texture check: Feels firm and springy, not mushy.

8. Trout

Trout is a delicate freshwater fish with tender flesh. It cooks quickly and needs careful attention to avoid drying out the thin fillets.

• Safe temperature: 145°F
• Signs it’s done: Skin crisps up, flesh turns from translucent to solid.
• Texture check: Flakes easily into small, tender pieces.

9. Sea Bass

Sea bass has buttery, rich flesh that benefits from gentle cooking. This premium fish deserves careful temperature monitoring to preserve its luxurious texture.

• Safe temperature: 145°F (opaque and moist)
• Preferred by chefs: 135-140°F (slightly translucent center)
• Signs it’s done: Flesh is mostly white, feels slightly firm with some give.

How Temperature Affects the Texture and Flavor of Fish

Can You Refreeze Fish After Cooking?

Yes, you can refreeze cooked fish, but the quality won’t be quite the same.

Each freeze-thaw cycle further breaks down the cell structure. This affects both texture and moisture content.

Cooked fish stays good in the freezer for two to three months. Make sure it has cooled completely before freezing. Wrap it tightly in plastic wrap, then add a layer of foil.

This prevents freezer burn. When you thaw and reheat it, the fish might feel slightly drier or more crumbly.

The flavor stays mostly intact, though. Just don’t expect the same fresh-cooked quality you had originally. Never refreeze raw fish that was previously frozen and thawed. That’s a food safety risk I wouldn’t take.

Avoid Foodborne Illnesses With These Tips

• Buying fish that smells strongly or has a sour odor instead of a fresh, ocean-like scent.
• Leaving raw fish at room temperature for more than two hours.
• Using the same cutting board for raw fish and ready-to-eat foods without washing it first.
• Storing raw fish above cooked foods in the refrigerator can cause cross-contamination.
• Trusting appearance alone instead of using a thermometer to verify safe cooking.
• Keeping leftover cooked fish in the fridge for more than three days.
• Thawing frozen fish on the counter instead of in the refrigerator.
• Reheating cooked fish to less than 165°F doesn’t kill bacteria that may have grown.
• Ignoring recall notices for fish products from contaminated sources.
• Marinating fish in a container that isn’t covered or refrigerated.

Final Thoughts

Now you have everything you need to cook fish perfectly. The right internal temperature makes all the difference between a meal that’s just okay and one that’s truly satisfying.

Start with a good thermometer and check the thickest part of your fish.

Remember that 145°F is your safe baseline, though some fish taste better at slightly lower temps. Pay attention to the visual cues, too, such as color, texture, and how easily it flakes.

What type of fish will you try first?