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Ideal IT when cooking fish?

r8rs4lf
r8rs4lf Posts: 317
in EggHead Forum
Just hooked and landed my first blue fin tuna the other day. Looking to cook on the egg. I got a very simple recipe from a friend, but need to know what the ideal IT is to pull. 

TIA
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Comments

  • Botch
    Botch Posts: 17,399
    Oooh, fresh tuna!  
    I don't go by temp for fresh tuna or salmon; a hot fire to put some crust/smoke on the outside and if the interior's still cold, so much the better (I'm a sushi fan though).
    Will have to let someone else answer for fully-cooked; even then, I'd go by pulling as soon as the flesh turns opaque and flakes.  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • onedbguru
    onedbguru Posts: 1,648
    ~135ish for fully cooked - or until it is opaque and flakes.
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  • JethroVA
    JethroVA Posts: 1,251
    Do not over cook it. It is a crime in most states to do so.  Do what they say above and let the middle be rare. 
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • Hans61
    Hans61 Posts: 3,901
    I just go by when the meat starts getting flakey 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • DoubleEgger
    DoubleEgger Posts: 19,216
    Very nice catch. 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Rub with a lil soy sauce and kiss it with flames on both sides. Your looking for 1/8-1/4" of cooked meat on each side.  Anything over 90-100° is just right.  Any more you just ruined it.   

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    r8rs4lf said:
    Just hooked and landed my first blue fin tuna the other day. Looking to cook on the egg. I got a very simple recipe from a friend, but need to know what the ideal IT is to pull. 

    TIA
    Just sear it real fast and pull it - don't worry about the temp - you want it raw in the middle. 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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