Wahoo question…maybe fish in general

Dawgtired

Cooked some 1” Wahoo steaks last night, 350 direct with a raised grid. They were good, but seemed to dry out quickly. I had to use some compound butter to bring them back around. If I should have done something differently, please let me know

Dawgtired

Forgot to add…cooked to 140 internal temperature 

ColbyLang

1” a little on the thin side for my liking. Usually 2” or better on a fish “steak” unless it’s really fresh yellowfin tuna. Maybe go lower on the internal and watch for the carryover cook. How raised was the grid? 

Acn

Definitely lower on the temp.  

lkapigian

Cooked in lime juice for me, no heat … ceviche 

ksmyrl

I cook fish quite a bit lower than 140 due to carry over. I hesitate to say it due to liability and judgement...but for me I pull fish around 110 to 115. 120 for the wife.

Dawgtired

Thanks thanks for the replies… I googled internal temp of fish and it said 145, so I went 140 to account for carryover. 

ksmyrl

Yeah, it was on this forum that I learned my temp was too high after many salmon fails.

Ozzie_Isaac

Dawgtired said:

Thanks thanks for the replies… I googled internal temp of fish and it said 145, so I went 140 to account for carryover. 

Food safety is time & temp.  The quoted guidelines are for general public.  140 makes it safe in like 15 seconds.

RyanStl

I thought for sure you were misspelling wagyu.