| Fish and Seafood Cooking Temperature Chart
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| Fish (steaks, filleted or whole) | 140 degrees F | flesh is opaque, flakes easily |
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| Tuna, Swordfish, & Marlin | 125 degrees F | cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
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| Shrimp |
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| Medium-size, boiling | 3 to 4 minutes | cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
| Large-size, boiling | 5 to 7 minues | cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
| Jumbo-size, boiling | 7 to 8 minutes | cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
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| Lobster |
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| Boiled, whole - 1 lb. | 12 to 15 minutes | meat turns red and opaque in center when cut |
| Broiled, whole - 1 1/2 lbs. | 3 to 4 minutes | meat turns red and opaque in center when cut |
| Steamed, whole - 1 1/2 lbs. | 15 to 20 minutes | meat turns red and opaque in center when cut |
| Baked, tails - each | 15 minutes | meat turns red and opaque in center when cut |
| Broiled, tails - each | 9 to 10 minutes | meat turns red and opaque in center when cut |
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| Scallops |
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| Bake | 12 to 15 minutes | milky white or opaque, and firm |
| Broil |
| milky white or opaque, and firm |
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| Clams, Mussels & Oysters
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| point at which their shells open - throw away any that do not open
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