Because of this, gauging its internal temperature may not be that helpful to you when trying to perfect your rockfish cooking techniques. Keep in mind: Though rockfish is a lean species, it doesn’t toughen up like Pacific cod or Pacific halibut when overcooked. Instead, check on rockfish doneness with a fork to see if it flakes easily and is opaque through the thickest part of the filet. However, it’s not going to be easy to get a temperature read on rockfish fillets because of their thin profile. Rockfish fillets become flaky and tender around the 130F to 135F internal temperature mark. Its rich fat content makes it an incredibly forgiving fillet to cook, so that even if you’re cooking sablefish past this mark, it’ll be flaky and tender.
When cooking sablefish, aim for an internal temperature of 135F. If you’re cooking to this range of internal temperature but are still having trouble cooking Pacific cod perfectly, check out our blog post to read about how the recipe team at Wild Alaskan helped a member troubleshoot problems she was having with tough Pacific cod. At this temperature, a fillet of Pacific cod will be firm and flake easily with a fork. Pacific cod is also ideally cooked to anywhere between 130F and 135F for medium doneness. Cooked past 135F, Pacific halibut can become quite tough and difficult to flake. Aim for an internal temperature anywhere between 130F and 135F.Īny lower than this, and halibut won’t flake easily with a fork. At this level of doneness, Pacific halibut fillets will be firm, flake easily with a fork, and nearly opaque in their centers. When cooking a lean fillet of white fish like Pacific halibut, you’ll ideally want to cook it to medium doneness. Pacific Halibut Internal Temp: 130F to 135F When cooking wild salmon above this range of internal temperature, you can expect the fillets to be drier in texture with a firmer flake. If you're having trouble dialing in the doneness of wild salmon, you may also want to consider trying a few different techniques that will help keep the salmon moist and flaky as it cooks. At this sweet spot, a salmon fillet will still be a little raw in the center, but should be firm to the touch and flake easily with a fork. Wild Salmon Internal Temp: 120F to 125Fīecause wild salmon is so much leaner than farmed Atlantic salmon, it benefits from being slightly underdone, compared to what you might be accustomed to when cooking salmon.įor a fillet of sockeye or coho that’s flaky and moist, we recommend cooking it to a medium-rare doneness - for wild salmon, internal temperatures anywhere between 120F and 125F will get you there. But we have some general rules of thumb with cook temperature to get you closer to perfection. Keep in mind that “optimal,” ultimately, should reflect your personal preference in texture and doneness. The optimal internal temperature is unique to each species, depending on factors like fat content and protein structure. To cook fish perfectly, it helps to know the recommended internal temperature required to produce a flaky, tender fillet. The FDA recommends an internal temperature of 145☏ for cooked fish. Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a certain medical condition.
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