Techniques
Cook fish to 145°F and use opacity as a visual doneness cue
Fish is done around 145°F and should turn from translucent to opaque.
The video gives 145°F as the target for fish and adds a visual check: undercooked fish remains translucent like it was raw, while cooked fish becomes more solid/opaque.
The short version
- Target 145°F for fish
- Look for color change: translucent → opaque
Why it works
As fish proteins coagulate with heat, the flesh changes from translucent to opaque, correlating with doneness.
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For solid (non-ground) beef and pork, the video’s safe target is 145°F.
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