Reference temperatures and times from professional kitchen standards. Print this page or download for your kitchen.
| Fish Type | Safe Temp (FDA) | Ideal Temp | Texture Description |
|---|---|---|---|
| Salmon | 125-130°F | 52-54°C | Silky, moist, just beginning to flake |
| Tuna | 110-125°F | 43-52°C | Rare to medium — pink or red center |
| Halibut | 130-135°F | 54-57°C | Firm but still moist and flaky |
| Cod | 130-135°F | 54-57°C | White, opaque, tender flakes |
| Shrimp | 120°F | 49°C | Opaque, C-shaped, bright pink outside |
| Scallops | 115-120°F | 46-49°C | Slightly translucent center, golden crust |
| Lobster | 140°F | 60°C | Opaque white meat, shells bright red |
Temperature recommendations are based on USDA safe food handling guidelines combined with professional culinary standards. "Pull temperature" accounts for carryover cooking during the rest period.