Fish Internal Temperature Chart by Species: Safe Cooking Targets

What is the single safe internal temperature for fish?

The baseline answer is 145°F (63°C). The U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) set this as the safe internal temperature for fish. Measure at the thickest part and hold it there for at least 15 seconds. The same target applies to farm-raised and wild fish, fresh and frozen fish, and the species listed below.

Use a digital instant-read thermometer. If the reading is below 145°F (63°C), continue cooking, then measure again in a clean spot. A fish internal temperature chart is a target sheet, not a timer: thickness, starting temperature and cooking method affect how quickly each piece reaches the target.

The USDA also advises letting fish rest for three minutes after removing it from heat. The FDA food-code target itself does not require that rest period. Lower-temperature time schedules exist in professional guidance, but they require precise control and are not the simple species targets in this checklist.

Which fish species share the 145°F (63°C) target?

Most fish species use the same minimum endpoint. The important differences are anatomy, thickness and preparation. A thick swordfish steak may need a probe at its center, while a thin sole fillet may finish before the surface browns. Stuffed fish requires separate checks, and some species are sold for raw service only after parasite controls described by the FDA.

This quick-reference fish internal temperature chart covers common whole fish, fillets and steaks. It does not distinguish between lean and fatty species because both use 145°F (63°C) as the basic safe target.

Do stuffed fish and mixed seafood need different temperatures?

A stuffed fish does not get a separate species target. Cook the fish to 145°F (63°C), and make sure the stuffing is also hot and fully cooked. If the stuffing contains raw shellfish, meat or egg, follow the safe target for that ingredient as well; do not assume the fish reading proves the center of the stuffing is safe.

Shellfish belong to a different checklist. The FDA recommends cooking shrimp, crab and lobster until they reach 145°F (63°C), and cooking clams, mussels and oysters in the shell until their shells open. Scallops are commonly cooked to 145°F (63°C), or until their flesh is opaque and firm, according to FDA guidance. These are not fish targets, but they matter in mixed seafood dishes.

For a mixed pan, check the slowest or thickest component rather than relying on the appearance of the whole dish. A thermometer reading from a fish fillet cannot establish the temperature of a stuffed cavity, a breaded layer or a separate shellfish portion.

How should I verify the thickest part of a fillet or steak?

Place the thermometer tip in the thickest edible section, where heat penetrates most slowly. For a fillet, aim through the side when possible so the sensor sits in the center of the flesh. For a steak, check the middle of the cut. Keep the probe away from bone, the cooking pan and large pockets of fat, which can give a reading that does not represent the flesh.

Use one reading for each distinct thick section. A long fillet can have a narrow tail and a much thicker head end; the tail may be done while the head still needs time. Whole fish need checks near the backbone and at the thickest part of the body, especially when the cavity is stuffed.

The checklist target is a minimum, not a promise that every bite is identical. Carryover heat can raise the temperature briefly after removal from the heat, but do not use that effect to excuse a low reading. If the fish is below 145°F (63°C), return it to the heat and recheck.

• Read the thickest part, not the edge or tail.
• Keep the probe out of bone and cookware.
• Check stuffed cavities and mixed components separately.
• Continue cooking and recheck any reading below 145°F (63°C).

What if I want salmon or tuna less than well done?

For the standard food-safety target, salmon and tuna are cooked to 145°F (63°C). A pink center can still be safe when that temperature has been reached, but color is not a dependable way to confirm it. The same rule applies to recipes that call for medium salmon or seared tuna: use the thermometer reading, not the expected color.

Some restaurants serve raw or undercooked fish. The FDA Food Code requires consumer disclosure when animal foods are served raw or undercooked, and its parasite-destruction rules address freezing conditions for fish intended to be served raw or almost raw. Those controls do not address every hazard, and they are not a home-cooking substitute for the 145°F (63°C) target.

People who are pregnant, older, very young or immunocompromised should be especially cautious with raw or undercooked seafood. For personal risk questions, ask a clinician or a qualified food-safety professional.

How do I use the checklist during cooking?

Start with the species and cut, then identify the thickest section before the fish goes on the heat. Set a reminder to check early enough to prevent overcooking, but treat the thermometer as the deciding tool. A thin tilapia fillet can move from undercooked to dry quickly, while a dense swordfish steak may need more time in the center.

When the probe reads 145°F (63°C), remove the fish from heat. Let it stand for three minutes if following USDA guidance, then serve or chill promptly. If the fish will be held for service, use a clean probe and follow local food-service holding rules rather than repeatedly testing the same spot.

Keep this page as a target reference beside the cooking area. It does not replace the separate fish temperature guide for broader handling information, and it does not cover the sibling topics of visual doneness or thermometer errors.

• Identify the species and cut.
• Locate the thickest edible section.
• Insert the probe away from bone and cookware.
• Confirm 145°F (63°C), then rest for three minutes under USDA guidance.
• Check stuffing, shellfish and other components separately.