Temperature Chart

for

 Fish and Seafood Cooking 
 

Fish (steaks, filleted or whole)

140 degrees F

meat is opaque and flakes easily

Tuna, Swordfish, and Marlin

125 degrees F

Cook it until medium,rare (don’t overcook it or the meat may become dry and lose its flavor.

Shrimp

See below

Medium-size, boiling

3 to 4 minutes

Cook it until medium,rare (don’t overcook it or the meat may become dry and lose its flavor

Large-size, boiling

5 to 7 minues

Cook it until medium,rare (don’t overcook it or the meat may become dry and lose its flavor

Jumbo-size, boiling

7 to 8 minutes

Cook it until medium,rare (don’t overcook it or the meat may become dry and lose its flavor

Lobster

See below 

Boiled, whole - 1 lb.

12 to 15 minutes

The meat will turn red and opaque in middle when cut

Broiled, whole - 1 1/2 lbs.

3 to 4 minutes

The meat will turn red and opaque in middle when cut

Steamed, whole - 1 1/2 lbs.

15 to 20 minutes

The meat will turn red and opaque in middle when cut

Baked, tails - each

15 minutes

The meat will turn red and opaque in middle when cut

Broiled, tails - each

9 to 10 minutes

The meat will turn red and opaque in middle when cut

Scallops

 See below 

Bake

12 to 15 minutes

The meat will have a milky white or opaque, and firm texture

Broil

The meat will have a milky white or opaque, and firm texture

Clams, Mussels & Oysters
 

Cook to the point at which the shells open - throw away any that do not open