What is the best method to determine doneness for fish and shellfish?

• A. Check only external color
• B. Rely on time per pound
• C. Use a thermometer to check internal temperatures (fish to 145°F; shellfish firm and shells closed)
• D. Check texture by pressing with finger only

Answer: (C)

Using a thermometer to check internal temperatures provides the most reliable way to know seafood is safely and properly cooked. Exterior color or how it feels to the touch can be misleading because thickness, moisture, and cooking method affect those cues, so you can end up undercooked inside or overcooked outside. When cooking fish, aiming for 145°F in the thickest part of the flesh ensures the meat is opaque and flakes easily. For shellfish, the meat should be firm and the shell closed, indicating it’s cooked through and safely prepared. This thermometer-based approach gives an objective, consistent standard across different fish and shellfish and cooking methods, reducing guesswork and the risk of serving underdone seafood.