USDA/FDA: cook fish to 145°F (63°C), or until the flesh is opaque and separates easily with a fork. ThermoWorks' chef chart lists 140°F for moister fish.
- USDA safe minimum
- 145°F63°C internal temperature
- Rest time
- NoneNo rest required
- Doneness range
- 140–140°FMoist, just opaque to moist, just opaque
- Safe & popular
- 140°FMoist, just opaque
- 140°FMoist, just opaque60°C
Safe minimums from USDA FSIS and FoodSafety.gov. Checked .
Fish (white fish fillets) temperature chart
| Doneness | °F | °C | Notes |
|---|---|---|---|
| Moist, just opaque | 140°F | 60°C | ThermoWorks' chef-recommended temp for fish; below USDA's 145°F |
Doneness targets come from the culinary sources listed below. USDA's food-safety minimum is 145°F (63°C); anything below it is a personal risk choice.
Safe temperature for fish
USDA/FDA: cook fish to 145°F (63°C), or until the flesh is opaque and separates easily with a fork. ThermoWorks' chef chart lists 140°F for moister fish.
Where to put the thermometer
Insert into the thickest part of the fillet; thin fillets are easiest to probe from the side.
Questions people ask
How do you know when fish is done?
It should reach 145°F, or look opaque rather than translucent and flake easily with a fork.
Does fish need to rest?
No rest time is listed for fish in USDA's chart.
What temp to bake fish?
USDA/FDA: cook fish to 145°F (63°C), or until the flesh is opaque and separates easily with a fork. ThermoWorks' chef chart lists 140°F for moister fish.
What temperature to bake fish?
USDA/FDA: cook fish to 145°F (63°C), or until the flesh is opaque and separates easily with a fork. ThermoWorks' chef chart lists 140°F for moister fish.
What temp does fish need to be?
USDA/FDA: cook fish to 145°F (63°C), or until the flesh is opaque and separates easily with a fork. ThermoWorks' chef chart lists 140°F for moister fish.
When is fish done cooking?
USDA/FDA: cook fish to 145°F (63°C), or until the flesh is opaque and separates easily with a fork. ThermoWorks' chef chart lists 140°F for moister fish.