Are you looking for the internal temperature for perfectly cooked fish? Indeed, when we search on the internet, most of them mention the estimated cooking time instead of providing an overview or facts about the internal temperature.
I like fish that is cooked to a moderate degree of doneness and moist. For example, cooking salmon, I prefer medium-rare to medium cooked level salmon.
However, it is different with Cod, halibut, and other fish that have similarities.
The question is, is there a graph for the internal temperature of this kind of fish that shows about its doneness?
Also, what should an instant-read thermometer read for the cod to be perfectly cooked. We need answers on this!
Ok, you need the Internal Temperature For Perfectly Cooked Fish? Let’s look at the following expert cook reviews.
This is a good question. Unlike other meats, where you have different temperatures to be able to reach the perfect doneness of the meat.
Fish has a certain temperature to reach perfect doneness and provide the right taste.
The internal temperature for cooked fish is 145 degrees. At this temperature, the fish should be opaque throughout and flake easily when tested with a fork.
This is the internal temperature of the fish, you can use a thermometer to measure it.
Now, for my favorite salmon, of course the internal temperature should be below 145 degrees because I like the salmon doneness on medium-rare to medium.
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However, to cook fish such as cod, halibut and the like, of course we have to be guided by the internal temperature of the fish at 145 degrees.
To cook several different types of fish you may have to experiment to find the internal heat level for doneness.
This is important to make it easier for you when cooking the same fish on another occasion.
On halibut and cod, I sometimes cook it a little bit moist but I don’t check the temperature. Maybe next time we’ll check the temperature.
However, for those of you who are just trying, you can use a benchmark on the internal temperature of 145 degrees, because this is the internal temperature for the perfectly cooked fish level.
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