Seafood
Seafood Cooking Times & Temperatures
Master the delicate art of cooking seafood with precise timing that prevents overcooking. From flaky salmon fillets to perfectly seared tuna, our comprehensive guide provides exact cooking times for all types of fish and shellfish. Discover how cooking times vary by thickness and type.
All Seafood Items
Click any item for detailed cooking instructions and calculator
Seafood Cooking Tips
Professional tips for perfect results every time
The 10-Minute Rule
Cook fish 10 minutes per inch of thickness at 400°F for perfectly done fish.
Visual Doneness
Fish is done when it flakes easily and turns opaque. Internal temp: 145°F.
Carry-Over Cooking
Remove from heat when slightly translucent in center - it will finish cooking.
High Heat for Searing
Get your pan smoking hot before adding fish for a perfect golden crust.
Food Safety Guidelines
- Cook fish to 145°F (63°C) - flesh should be opaque and flake easily
- Raw fish for sushi must be previously frozen to kill parasites
- Store seafood at 32-38°F, use within 1-2 days
- Discard shellfish that don't open during cooking