Fish
Fresh and saltwater fish preparations
Browse by Food Type
Choose your specific fish cut or type for detailed cooking guides
Ahi Tuna
Premium grade yellowfin or bigeye tuna with deep red color, perfect for sashimi-grade preparations and high-heat searing. Can be served rare to well done.
Bass
Freshwater fish with mild, slightly sweet flavor and flaky texture. Popular varieties include largemouth and smallmouth bass.
Cod
Mild, flaky white fish perfect for fish and chips or delicate preparations
Grouper
Firm, white fish with mild, sweet flavor and meaty texture. Excellent for grilling and baking.
Halibut
Firm, white-fleshed flatfish with mild, sweet flavor. Excellent for grilling and pan-searing.
Mahi-Mahi
Firm, lean tropical fish with sweet, mild flavor. Also known as dolphinfish (not related to dolphins). Can be cooked medium-rare to well done.
Salmon
Rich, oily fish high in omega-3 fatty acids with distinctive pink flesh
Snapper
Delicate white fish with sweet, nutty flavor. Red snapper is the most popular variety.
Tuna Steak
Meaty tuna steak, great for searing. Can be served rare to well done.
Yellowfin Tuna
Large, powerful tuna with firm, meaty texture and rich flavor, excellent for steaks, grilling, and cooked preparations. Can be served rare to well done.
đĨ Popular Fish Cooking Methods
Most loved fish recipes and techniques, tried and tested by home cooks
đTuna Steak
đAhi Tuna
đHalibut
đSalmon
đTuna Steak
đMahi-Mahi
Fish Temperature Guide
Safe internal temperatures for different levels of doneness across all fish items.
| Doneness | Temperature | Description | Common For |
|---|---|---|---|
| Rare | 120°F / 50°C | Red center, seared exterior | Ahi Tuna, Tuna Steak, Yellowfin Tuna |
| Medium Rare | 130°F / 55°C | Light pink center | Mahi-Mahi |
| Medium Rare | 130°F / 55°C | Pink center, warm throughout | Ahi Tuna, Tuna Steak, Yellowfin Tuna |
| Medium | 140°F / 60°C | Barely pink center | Mahi-Mahi, Tuna Steak |
| Safe | 145°F / 65°C | Properly cooked | Bass, Cod, Grouper +2 more |
| Well Done | 145°F / 65°C | Opaque throughout | Mahi-Mahi |
| Well Done | 150°F / 65°C | Opaque throughout, flakes easily | Ahi Tuna, Yellowfin Tuna |
| Safe | 150°F / 65°C | Flesh flakes easily, opaque throughout | Salmon |
| Medium Well | 150°F / 65°C | Light pink center, firm texture | Tuna Steak |
| Well Done | 160°F / 70°C | Brown throughout, firm texture | Tuna Steak |
Fish Safety Guidelines
Important food safety practices when handling and cooking fish.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your fish is safely cooked and delicious.
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Discover cooking guides across different food categories