Some people might shy away from grilling fish or seafood. They worry that the fish might flake into the coals or the lobster tail will be rubber. We’ve got something to tell those people. You’re annoying. If you follow our tips on cooking temperatures for your fish and seafood, your guests will be in a blissful state of seafood decadence. Seafood decadence is a good thing. Rubber is not.

Cooking thermometers take the guesswork out of cooking, as they measure the internal temperature of your cooked meat, poultry and seafood, thus ensuring a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cooked perfectly.

Meats, poultry and seafood are properly cooked only when heated at a high enough temperature to kill harmful bacteria that cause food-borne illnesses.

Below is a handy chart for the cooking temperatures of fish and seafood.

(chart here)

You can find out other cooking temperatures by checking out our other articles:

• Beef and Lamb Cooking Temperatures
• Poultry Cooking Temperatures
• Fish and Seafood Cooking Temperatures

Photo Source: Another Pint Please…