Fish gives a much smaller margin than meat. The window between undercooked and dry is often a minute or two, and the fish keeps cooking after it leaves the pan.
The chart below gives the safe temperature and the visual test for each kind of seafood. The sections after it link to a specific answer by species, cut and method.
Finfish 145°F · Shrimp and shellfish: opaque and firm
Fish is also done when the flesh turns opaque and separates easily with a fork, which is the practical test for fillets too thin to probe.
Safe internal temperatures
| Food | Safe minimum internal temperature | Doneness check |
|---|---|---|
| Fish with fins (salmon, cod, tuna, tilapia) | 145°F (63°C) | Flesh opaque, separates easily with a fork |
| Shrimp, lobster, crab, scallops | Cook until done | Flesh pearly and opaque, firm to the touch |
| Clams, oysters, mussels | Cook until done | Shells open during cooking; discard any that stay shut |
| Leftover cooked seafood, reheated | 165°F (74°C) | Steaming hot throughout |
Temperatures on this page follow the USDA Safe Minimum Internal Temperature Chart published by the U.S. Department of Agriculture Food Safety and Inspection Service. Always measure with a food thermometer in the thickest part of the food, away from bone, fat and gristle.
Salmon
Salmon is the exception people ask about most. USDA says 145°F, but many cooks pull fillets between 125°F and 135°F for a softer centre — a quality choice that carries a small added risk.
Fish and fillets
Thickness matters more than species. A rough guide is ten minutes of cooking per inch of thickness, measured at the thickest point.
Shrimp and prawns
Shrimp curl as they cook. A loose C shape means done; a tight O means overcooked and rubbery.
| Question |
|---|
| How Long Can Raw Shrimp Stay In The Fridge? |
| How To Tell If Frozen Shrimp Is Bad? |
| How To Tell If Shrimp Is Bad After Cooking? |
| How to Tell If Shrimp Is Bad? |
Crab, lobster and shellfish
Shellfish have no useful internal temperature to probe. Go by appearance: pearly, opaque flesh that is firm rather than translucent.
| Question |
|---|
| How to Butterfly a Lobster Tail? |
Carryover cooking is bigger than it looks
A fillet taken off the heat keeps rising several degrees as heat moves inward. Thick cuts of salmon or tuna can gain five degrees or more while resting.
That is why fish cooked exactly to temperature in the pan often arrives at the table overdone.
Frequently asked questions
What temperature should fish be cooked to?
145°F (63°C) measured at the thickest part. Fish is also done when the flesh has turned opaque and separates easily when tested with a fork.
How do I know when shrimp is cooked?
By shape and colour rather than temperature. Cooked shrimp turn pink and opaque and curl into a loose C. A tight O means they have gone too far.
Can salmon be served pink in the middle?
Many cooks pull salmon between 125°F and 135°F for a softer centre. That is below the USDA figure of 145°F, so it is a quality choice that carries a small added risk.
Why do some mussels and clams stay shut?
Shells that do not open during cooking should be discarded. It usually means the shellfish was already dead before it went in the pot.
How long does fish take to cook?
A useful rule is ten minutes per inch of thickness at the thickest point, halved for fish cooked from frozen only if the recipe allows it. Thickness matters more than species.