Valinvest Blog + News: We’re Done Here.

domingo, 18 de junio de 2023

We’re Done Here.

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Cooking fish to its proper internal temperature is crucial for optimal texture and taste. According to cookbook author Mark Bittman, "The most reliable method to judge fish doneness is with a thermometer."

Digital thermometers like the one pictured above are ideal for cooking fish because of the immediate readout. Wild fish cooks quickly, and by the time an analog meat thermometer registers the temp, it could easily be overdone.

Here is a quick reference guide for our most popular fish:

For wild salmon, the optimal range is 120F to 125F, resulting in moist and flaky fillets. Cooking salmon above this range can result in dry and tough meat.

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Shrimp's internal temperature should be 145°F, although their small size makes using an internal thermometer tricky, so go by eye instead. Cooked shrimp is pink and firm, with none of the translucence of raw shrimp. The Overcooked shrimp will be tough and rubbery.

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Pacific halibut should be cooked to an internal temperature of 130F to 135F for optimal appearance and taste. Undercooked halibut can be chewy and unpleasant, while overcooked halibut can be dry and tough.

Pacific cod should be cooked to an internal temperature of 130F to 135F for firm and flaky fillets. Cooking cod below or above this range can result in rubbery or mushy fish.

Black Cod (Sablefish) needs to be cooked to an internal temperature of 135F, but cooking slightly above this temperature does not harm this forgiving fish.

A scallop's internal temperature should be 145°F, when they become opaque and firm. High heat is required for a nice sear, which makes it all the more important to pull the scallops off immediately when done. Overcooked scallops will be tough and dry.