Seafood Temperature Guide for BBQ | Barbecue Tricks


Seafood Temperature Guide

DonenessChef StandardsUSDA Recommendations
Well-Done125 – 130 DegreesNA
SeafoodThickness / WeightApprox. Grillin’ Time
Fish Filet or Steak*1/4 – 1/2″ Thick3 – 5 Minutes Direct High
Fish Filet or Steak*1/2 – 1″ Thick5 – 10 Minutes Direct High
Fish Filet or Steak*1 – 1 1/4″ Thick10 – 12 Minutes Direct High
Whole Fish1 lbs.15 – 20 Minutes Indirect Medium
Whole Fish2 – 2 1/2 lbs.20 – 30 Minutes Indirect Medium
Whole Fish3 lbs.30 – 45 Minutes Indirect Medium
ShrimpNA2 – 4 Minutes Direct High
ScallopsNA3 – 5 Minutes Direct Heat
MusselsĀ (discard any that do not open)NA5 – 6 Minutes Direct High
Clams (discard any that do not open)NA8 – 10 Minutes Direct High
OystersNA3 – 5 Minutes Direct Heat
* Includes halibut, red snapper, salmon, sea bass, swordfish and tuna.* Note: General rule for grillin’ seafood: 4-5 minutes per 1/2″ thickness; 8-10 minutes per 1″ thickness
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