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Wahoo question…maybe fish in general
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Dawgtired
Posts: 632
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
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Forgot to add…cooked to 140 internal temperature
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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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?
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Cooked in lime juice for me, no heat … cevicheVisalia, Ca @lkapigian
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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.Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
Thanks thanks for the replies… I googled internal temp of fish and it said 145, so I went 140 to account for carryover.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Yeah, it was on this forum that I learned my temp was too high after many salmon fails.Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
Food safety is time & temp. The quoted guidelines are for general public. 140 makes it safe in like 15 seconds.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.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
I thought for sure you were misspelling wagyu.
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