Fish Internal Temperature
145°F 63°C
USDA safe minimum
For salmon, tuna, cod, tilapia and other fin fish, whole or fillet. Or cook until the flesh is no longer translucent and separates easily with a fork.
Source: FoodSafety.gov safe minimum internal temperatures (USDA FSIS). Checked Oct 13, 2026.
By cut
| Fin fish, whole or fillet | 145°F 63°C |
|---|---|
| Shrimp, lobster, crab, scallopsUSDA: cook until pearly or white and opaque | By look |
| Clams, oysters, musselsUSDA: cook until the shells open; discard any that stay shut | By look |
How to check
- Check the thickest part of the fish with a thermometer.
- No thermometer: the flesh should be opaque and flake apart with a fork.
Shellfish go by look, not number
USDA describes shellfish doneness by appearance rather than a temperature: shrimp, lobster, crab and scallops turn pearly or white and opaque, and clams, oysters and mussels open their shells.
A fast thermometer helps
Lavatools Javelin Pro DuoFast, accurate, backlit display, magnetic back.
ThermoWorks ThermoPop 2Compact, waterproof, rotating display.
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