What you’ll need

Instant-read thermometer

Directions

Salmon is best when cooked to medium-rare and just begins to flake around the edges. For king, coho, and keta, aim for 125°F at the thickest part of the fillet. For sockeye, 120°F is better.

Lean white fish like cod should be removed from the heat when it reaches an internal temperature of 135°F, while meatier white fish like halibut should be removed at 130°F to avoid moisture loss. White fish will turn from translucent to opaque when cooked through and the flesh will gently flake around the edges.

Sablefish (black cod) is high in omega-3 fatty acids and therefore needs to be cooked thoroughly in order to achieve the velvety texture it’s known for. Sablefish is best cooked to an internal temperature between 140°F and 150°F.

Albacore tuna is best when seared with a rare or medium-rare interior, between 100°F and 125°F. It can also be oil-poached. The flesh will become opaque when cooked through.

Due to our careful handling process, Sitka Salmon Shares seafood is sashimi grade, so it is safe to eat raw or lightly seared. Go under! The beauty of a great piece of fish is lost when it’s overcooked, so cook it less. Remove it from the heat just before you think it’s done, and it will likely be cooked perfectly.

Please note: While our processes and blast-freezing ensure the quality demanded for any fish preparation, we acknowledge there are no official regulations on seafood suitable for raw consumption. The FDA’s stance is that consuming raw or undercooked meat, poultry, and seafood products may increase the risk of foodborne illness. The FDA recommends cooking your seafood to an internal temperature of 145°F.

Best internal temperatures:

Salmon

100°F seared, warm center

125°F medium-rare

135°F medium

Albacore Tuna

100°F seared, warm center

125°F medium-rare

White fish

Halibut 130°F

Cod, lingcod, rockfish 135°F

Sablefish 140°F to 150°F