/GRILL SKILLS/SEAFOOD/TEMPERATURE GUIDE
SEAFOOD
TEMPERATURE
GUIDE
SAFE, TENDER, AND PERFECTLY COOKED
WHY TEMPERATURE MATTERS
Seafood cooks quickly, and visual cues alone can be unreliable. Check the thickest part with a food thermometer.
145°F
SAFE MINIMUM FOR FISH
SEAFOOD AT A GLANCE
FISH
145°F
SHRIMP, LOBSTER & CRAB
PEARLY WHITE & OPAQUE
SCALLOPS
PEARLY WHITE & OPAQUE
CLAMS. OYSTERS & MUSSELS
SHELLS OPEN
WHERE TO CHECK
INSERT INTO THICKEST PART
Insert the thermometer into the thickest part of the seafood.
AVOID TOUCHING GRATE
Make sure that the tip of the thermometer is not touching the grate.
CHECK MORE THAN ONE SPOT
Check multiple spots to ensure even cooking.
CHECK, PULL & SERVE
COOK OVER THE RIGHT HEAT
Use direct medium-high heat for fish and shellfish unless stated otherwise.
CHECK THE THICKEST PART
Use a thermometer to confirm the safe cue for your seafood.
SERVE AS SOON AS IT'S DONE
Remove from the grill and serve right away for best texture.
Seafood can go from perfect to overcooked quickly.
QUICK TEMPERATURE CHART
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