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) , high in omega-3 fatty acids, 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 145°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 or cooked sous vide. 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 145°F to 150°F
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
