Cooking fish over a fire is one of life’s simplest pleasures. But let’s be honest—it can also be one of the trickiest. One minute it’s raw in the middle, the next it’s dry and flaky beyond rescue. The secret? Getting the internal temperature just right.
Here’s how to nail it every time, whether you're grilling by the river or pan-searing lakeside trout in your cast iron.
Why Internal Temperature Matters
Fish doesn’t need long to cook, and its texture can change fast with just a few degrees. Unlike red meat, which has more wiggle room, fish hits peak perfection in a narrow temperature range. Get it right, and your fillet will be juicy, tender, and full of flavor.
The Magic Number
For most cooked fish, the USDA recommends an internal temperature of 145°F (63°C). At this temp, the fish should be opaque and flake easily with a fork.
That said, some chefs (and experienced camp cooks) prefer pulling it just a bit earlier—around 130–135°F (54–57°C)—and letting it rest. The carryover heat will finish the job without drying it out.
Here’s a quick reference:
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145°F / 63°C – Fully cooked and USDA-recommended
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130–135°F / 54–57°C – Slightly less done, more tender (rest after cooking)
How to Check Without a Thermometer
No thermometer? No problem. Use your eyes, fork, and a little intuition:
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Look for opacity – Raw fish is translucent. Cooked fish turns solid white or light pink depending on the type.
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Fork test – Gently twist a fork at the thickest part. If it flakes easily, you’re good.
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Touch test – Gently press the fish. It should feel firm but still springy—not hard or rubbery.
If you’re cooking salmon, aim for slightly rare in the center (it’ll be silky and rich). For white fish like cod or halibut, go for fully opaque and flaky.
Cast Iron Tip for Even Cooking
When you’re cooking fish in a cast iron skillet, heat control is your best friend. Let the skillet get hot, add a bit of oil or butter, and only flip the fish once the edges look opaque. This helps lock in moisture and gives you that perfect crust.
And if you're cooking whole fish, score it lightly first to help it cook through evenly and absorb all those fire-kissed flavors.
Fish doesn’t give you a lot of room for error, but that’s part of the fun. With a little attention and the right technique, you’ll hit that sweet spot between underdone and overcooked—and turn every fillet into fire-side gold.
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