These are the “flaky” team. They need to hit 145°F to be safe and delicious. Unlike salmon, you don’t want them undercooked—it’s weird and mushy, like a wet sponge.
Cook them until they’re opaque and flake easily with a fork. If you press the fork into the thickest part and it separates like a stack of papers, you’re golden. If it resists, keep going.
Also, watch out for the carryover cooking effect. Fish keeps cooking after you pull it from the heat. So if you take it off at 145°F, it might climb to 148°F. That’s fine—just don’t panic.
Fish And Seafood Internal Temperature Chart – EILBI
Shrimp, Scallops, and the Little Guys
These aren’t fish, but we love them anyway. Shrimp should be cooked to an internal temp of 120°F—they’ll turn pink and curl into a C shape. If they curl into an O, they’re overcooked and rubbery. You want a “C,” not an “O.” Think of it as alphabet pasta with benefits.
Scallops? Same deal. Cook them until they’re 120°F inside, golden brown on the outside. Overcook them and they become chewy little erasers. Nobody wants a school supply dinner.
Quick cheat sheet: For most fish, 145°F is the safe zone. For tuna and salmon, you can go lower if you’re feeling adventurous. And always, always use a thermometer. Your eyes can lie; a thermometer is brutally honest.
