Seafood Temperature Guide for BBQ | Barbecue Tricks

Seafood

Seafood Temperature Guide

Doneness Chef Standards USDA Recommendations
Well-Done 125 – 130 Degrees NA
Seafood Thickness / Weight Approx. Grillin’ Time
Fish Filet or Steak* 1/4 – 1/2″ Thick 3 – 5 Minutes Direct High
Fish Filet or Steak* 1/2 – 1″ Thick 5 – 10 Minutes Direct High
Fish Filet or Steak* 1 – 1 1/4″ Thick 10 – 12 Minutes Direct High
Whole Fish 1 lbs. 15 – 20 Minutes Indirect Medium
Whole Fish 2 – 2 1/2 lbs. 20 – 30 Minutes Indirect Medium
Whole Fish 3 lbs. 30 – 45 Minutes Indirect Medium
Shrimp NA 2 – 4 Minutes Direct High
Scallops NA 3 – 5 Minutes Direct Heat
MusselsĀ (discard any that do not open) NA 5 – 6 Minutes Direct High
Clams (discard any that do not open) NA 8 – 10 Minutes Direct High
Oysters NA 3 – 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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