Thermapen and fish

CPB

Any advice regarding thermapen temps for fish? I usually just go by feel but I have become quite fond of my thermapen and would like to take the guessing out of my fish cooking.............

Grandpas Grub

Works fine for me. I still use the 'flaky' being done as a double check.

GG

thirdeye

I cook most fish from 125 to 140 degrees internal, depending on thickness and density. Regardless of your finish temp, you want to catch it before it flakes. With salmon and steelhead, you can watch for the albumin to start to come out, that's a good sign it's getting close.

mad max beyond eggdome

frankly, when it comes to fish, i think checking for flakeness is the only way to go. ..not temps. ...and unlike beef, you don't have to worry about the juices running out of a piece of fish when you poke or break into it to check it for doneness. ..

with thick tuna steaks, which i like rare in the middle, i like to grill them over a hot flame. .. .i watch the sides, as the side gets 'gray' about half way up, i flip the steak. ..when it gets gray the rest of the way up, i pull it off the grill. . .that way it is seared on the outside, rare on the inside. .. .

heck, i'm not sure, i'd even know what temp a piece of fish is even supposed to be cooked to to be done. ...

just my 2 cents. .. .

Fidel

Salmon and steelhead I cook to 120-122*

Halibut, swordfish, and other large flake white fish I pull at 125*

Trout, catfish, and small flake white fish I usually pull closer to 130*.

GrillDaddy

I check temps on all fish, meat, pork, etc...

I have had Salmon at 120 to 145,

indirect & Direct. Low & slow or high temp direct.

Lots a options, just do what you like best.

Enjoy

that is what we had tonight, Salmon

Midnight Smoker

Works great in fish for me.

For salmon I shoot for 130-135. Tuna we like on the rare side, 90-100.

GrillDaddy

I will second that, on the Tuna, if you overcook Tuna gets to much like what you get in a can.