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Seafood Temperature Guide |
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| 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 | ||||||||||||||
| Mussels (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 | |||||||||||||||