Fish temps? Satay Tuna ala Sublime Smoke

Stuart · April 2000

I'm cooking tuna steaks (1") at 225 degrees tonight and wonder what inner temp I should achieve for a medium rare cook? Does any one know of a comprehensive chart for food temps on the net I might find?[p]Thanks, Stuart

Gfw · April 2000

Stuart, here is a link for about everything but fish! Maybe someone else can add the fish table!

[ul][li]Grilling and Smoking Food Safely[/ul]

Stuart · April 2000

Thanks Gordon, hopefully someone will know soon, the fish is on the grill now, been 5 minutes, I may just have to cook it based on the recipes time guideline. I was hoping to do it by temp so I could use my newest egg toy, an electric cooking thermometer with remote sensor.

Stuart · April 2000

Thanks Gordon, hopefully someone will know soon, the fish is on the grill now, been 5 minutes, I may just have to cook it based on the recipes time guideline. I was hoping to do it by temp so I could use my newest egg toy, an electric cooking thermometer with remote sensor.

Gfw · April 2000

<p />Stuart, hope yours works better than mine! About the only fish that I have ever done was done as...[p]"I did 8 minutes per side at 350 (JJ's instructions [10 minutes per side per inch of thickness] - thanks JJ) - at the half way mark I merely popped another grid on top and rotated both -- unfortunately I don't have a fish basket. When I took them off the grid, I thought I could just use a spatula - wrong -- the halibut just kind of fell apart. Both were great."[p]Good luck!

[ul][li]Remote Thermometer[/ul]

Tim M · April 2000

<p />Stuart,[p]Being a midwesterner for 25 yrs before coming to the east coast - I never developed a strong love of fish. I tried a few recipes at 250 and in that area on the Egg. Never was I happy with the results until I tried 325-250 deg. I like that blackened crust personally and adding Char-Crust is really nice for that "blackend" taste. Try whatever sounds good to you and adjust on the next try to improve to your likes. I have read some recipes that sound more like sushi (sp?). Enjoy[p]
Tim

Nature Boy · April 2000

Stuart,
Smoke and Spice seems to specify everything at 200-225. Tuna is a lean cut, and tends to dry out when cooked past medium rare. I would cook tuna at higher temps to get a good sear, without cooking the middle too much. Like Tim mentioned "sushi", a lot of people eat it rare, and it is quite good. If you want some smoke flavor, a very low 150 degree smoke for 10 or 15 minutes ahould flavor it without cooking.[p]What did you end up doing, and how did it turn out???
NB

Mike Oelrich · April 2000

Stuart,[p] Couldn't find a site that had fish as well as meat. HOwever, I did find at least one place that recommended cooking to 140-145 internal to get flake fish. Keep in mind, however, that there is more than one kind of fish. I would say that the 140-145 thing is good for most standard whitefish, but not good for very lean fish like tuna (steaks) and marlin, e.g. When I first started cooking marlin and tuna, I ended up with a few huge pieces of "bubble gum" before I learned to leave the middle red. Now I'm one of those that likes it almost like crusty sushi.[p]MikeO

Fish temps? Satay Tuna ala Sublime Smoke

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