Fish

Fresh and saltwater fish preparations

Browse by Food Type

Choose your specific fish cut or type for detailed cooking guides

Cod

Mild, flaky white fish perfect for fish and chips or delicate preparations

2 cooking methods

Salmon

Rich, oily fish high in omega-3 fatty acids with distinctive pink flesh

4 cooking methods

Tuna Steak

Meaty tuna steak, great for searing rare

3 cooking methods

🔥 Popular Fish Cooking Methods

Most loved fish recipes and techniques, tried and tested by home cooks

🐟Tuna Steak

Pan Temperature

Medium-High Heat

Internal Temperature

120-160°F / 50-70°C

Rare to Well Done

View complete guide

🐟Salmon

Pan Temperature

Medium-High Heat

Internal Temperature

View complete guide

🐟Tuna Steak

Grill Temperature

390°F / 200°C

Internal Temperature

120-160°F / 50-70°C

Rare to Well Done

View complete guide

🐟Tuna Steak

Steam Temperature

390°F / 200°C

Internal Temperature

120-160°F / 50-70°C

Rare to Well Done

View complete guide

🐟Cod

Oven Temperature

390°F / 200°C

Internal Temperature

View complete guide

🐟Cod

Steam Temperature

390°F / 200°C

Internal Temperature

View complete guide

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	Cool red center, very soft texture	Tuna Steak
Medium Rare	130°F / 55°C	Warm red center, tender and juicy	Tuna Steak
Medium	140°F / 60°C	Warm pink center, slightly firmer texture	Tuna Steak
Safe	145°F / 65°C	Opaque throughout	Cod, 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.

⚠️

Fish should flake easily when done

⚠️

Don't overcook to avoid dryness

⚠️

Use meat thermometer for accuracy

🚨

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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