| Fish cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing fish, use the chart below as a guide to check doneness when the fish is oven baked, pan fried, deep fried, grilled, and steamed. |
| FISH Cooking Temperatures and Times | |||
| Baked | Approximate Cooking Time | ||
| Portion | Temp. | Weight / Thickness |
Total Time |
| Whole | 350°F | 3-5 lbs | 25-30 min |
| Fillets | 350°F | 3-5 lbs | 25-30 min |
| Steaks | 350°F | 3-5 lbs | 35-40 min |
| Pan Fried | Turn Once | ||
| Whole | Med. | 8-15 min | |
| Fillets | Med. | .75 in. | 7-9 min |
| Steaks | Med. | 1 in. | 9-10 min |
| Deep Fried | |||
| Whole | 350°F |
3-5 min | |
| Fillets | 350°F | .75 in. | 3-5 min |
| Steaks | 350°F | 1 in. | 4-6 min |
| Grilled - 4 in. from the Heat Source | Turn Once | ||
| Whole |
Med |
10-20 min | |
| Fillets | Med | .75 in. | 7-9 min |
| Steaks | Med | 1 in. | 9-10 min |
| Steaming - Over Gently Boiling Water | |||
| Whole | 10-12 min | ||
| Fillets | .75 in. | 10-12 min | |
| Steaks | 1 in. | 10-15 min | |
| Note: Cooking times are estimated times and will vary depending on the type and thickness of the fish. Fish is done when meat turns opaque white and has a flakey texture. Overcooking will cause the fish to be tough and lose flavor and moisture. | |||