Fish & other seafood8 min read
Salmon Internal Temperature: How to Tell It's Done
The safe salmon internal temperature is 145°F. Learn where chefs pull it for texture, how to use a thermometer, the cues that show doneness and carryover heat.
BlogReading between
Reading between
the courses.
Longer pieces on two subjects: getting the most out of Red Lobster's menu, and seafood and food knowledge that's useful wherever you're eating.
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The guide pillar
Seafood & food knowledge
Shrimp
Doneness, storage, and what's actually in a shrimp dish, seafood or not.
Lobster & crab
How to tell lobster and crab are done, how long they keep, and what's really on the plate.
Fish & other seafood
Cook times and doneness temperatures for salmon, cod, scallops and more.
Sides, bread & pantry
Storage and reheating for the sides and bread that come alongside a seafood dinner.
Dining out fundamentals
How seafood restaurants price and serve dishes, and what to know before you order.
Food safety fundamentals
The temperature and handling rules behind every doneness guide on this site.
Meat, poultry & general storage
Doneness, safety, and fridge life for chicken, steak, pork, and the sides next to them.
Fish & other seafood9 min readHow Long to Bake Salmon at 350, 375, 400 and 425°F
How long to bake salmon at 350, 375, 400 and 425°F: times by fillet thickness, frozen vs thawed, and how to check for the FDA's safe 145°F before you serve it.
Red Lobster guide7 min readWhat to Order at Red Lobster: A First-Timer's Guide
Not sure what to order at Red Lobster? Start with Cheddar Bay Biscuits, then pick a lane: shrimp, lobster, crab or a combo. How to choose on a first visit.
Dining out fundamentals6 min readWhat Does 'Market Price' Mean on a Seafood Menu
What does market price mean? The dish is priced on what the seafood costs the restaurant right now, not a fixed number. What moves that price, and what to ask.
Meat, poultry & general storage10 min readMeat Cooking Temperatures: Safe Chart and Thermometer Tips
Meat cooking temperatures for beef, pork, poultry, ground meat, seafood and leftovers, with USDA rest times and how to place and calibrate a meat thermometer.
Food safety fundamentals9 min readThe Temperature Danger Zone and Restaurant Leftovers
The temperature danger zone is 40°F to 140°F. Learn the 2-hour rule, how long Red Lobster leftovers keep, how to reheat them to 165°F and mistakes to avoid.
Meat, poultry & general storage9 min readSteak Doneness Guide: Blue to Well Done Temps
A steak doneness guide from blue to well done: common temperatures, how each looks and feels, medium vs medium rare, rare steak safety and how to order it.
Shrimp9 min readShrimp Internal Temperature and How to Tell It's Done
Shrimp internal temperature should reach 145°F. Learn where to check it, how cooked shrimp looks and feels, and how to spot undercooked or overcooked shrimp.
Fish & other seafood7 min readRecommended Temperatures for Seafood
Recommended temperatures for seafood: 145°F is the FDA safe minimum for all of it, but salmon, scallops and tuna each have their own texture sweet spots.
Fish & other seafood5 min readIs Bacon-Wrapped Sea Scallops Done: How to Tell
Bacon-wrapped scallops are done when the scallop turns opaque white and the bacon is crisp, about 12 to 15 minutes baked. The two don't cook at the same rate.
Meat, poultry & general storage5 min readIs 145°F Safe for Chicken? What USDA Guidance Says
Is 145°F safe for chicken? 165°F is the standard safe minimum. USDA tables allow 145°F only if held there for close to 10 minutes, which home cooks rarely do.
Lobster & crab6 min readHow to Tell When Lobster Tails Are Done
How to tell when lobster tails are done: 145°F inside, opaque white meat, a tight curl under the shell and a firm, springy bite. How to check without guessing.
Lobster & crab6 min readHow to Tell When Crab Legs Are Done
How to tell when crab legs are done: most are sold cooked and just need reheating, so hot to the touch and fragrant is done. Raw crab: red shell, opaque meat.
Meat, poultry & general storage5 min readHow to Reheat Steak Without Overcooking It
How to reheat steak: a low, slow oven and then a quick, hot sear bring leftovers back close to fresh. A microwave or high heat is what actually overcooks it.
Sides, bread & pantry5 min readHow to Reheat Mashed Potatoes Without Them Going Gluey
How to reheat mashed potatoes: low, slow heat plus a splash of liquid and some fat keeps them creamy. High heat without extra moisture is what turns them gluey.
Meat, poultry & general storage5 min readHow to Reheat French Fries So They Stay Crispy
How to reheat french fries: an air fryer, oven or skillet, all dry heat with airflow, brings them back crispy. A microwave steams them soft, so skip that one.
Sides, bread & pantry6 min readHow to Reheat Cheddar Bay Biscuits Without Drying Them Out
How to reheat Cheddar Bay Biscuits: an air fryer or oven at 350°F, with a little added moisture, gets them closer to fresh than a microwave. How each compares.
Dining out fundamentals6 min readOrdering at a Seafood Restaurant With a Shellfish Allergy
At a seafood restaurant, a shellfish allergy faces higher cross-contact risk, not lower. How to explain your allergy, what to ask, and when to stay away.
Dining out fundamentals5 min readHow Much to Tip at a Sit-Down Seafood Restaurant
How much to tip at a seafood restaurant: 18 to 20% of the pre-tax bill at a sit-down place, as at any full-service restaurant. A big bill makes the math matter.
Sides, bread & pantry5 min readHow Long Does Lobster Bisque Last in the Fridge
How long does lobster bisque last in the fridge? 2 to 4 days, and less is safer given its cream and lobster. It freezes better if you add the cream later.
Fish & other seafood6 min readHow Long Does It Take to Fry Fish
How long to fry fish: most fish takes 3 to 6 minutes in oil at 350°F to 375°F, depending on thickness. How batter, batch size and oil temperature factor in.
Shrimp5 min readHow Long Does Cooked Shrimp Last in the Fridge
How long does cooked shrimp last in the fridge? 3 to 4 days at 40°F or below, per USDA guidance. How to store it right and know when it's actually gone bad.
Fish & other seafood5 min readHow Long Does Cooked Salmon Last in the Fridge
How long does cooked salmon last in the fridge? 3 to 4 days at 40°F or below, per USDA guidance, like other cooked seafood. How to store it and spot spoilage.
Sides, bread & pantry5 min readHow Long Does Coleslaw Last in the Fridge
How long does coleslaw last in the fridge? Mayo-based slaw keeps 3 to 5 days, vinegar-based slaw up to a week. Why the dressing matters more than the cabbage.
Sides, bread & pantry5 min readHow Long Does Clam Chowder Last in the Fridge
How long does clam chowder last in the fridge? 3 to 4 days, and the shorter end is safer, since it mixes dairy and shellfish, two very perishable ingredients.
Lobster & crab5 min readHow Long Do Snow Crab Legs Last in the Fridge
How long do snow crab legs last in the fridge? Cooked, 3 to 5 days at 40°F or below. How the clock works, what changes if they came frozen, when to toss them.
Sides, bread & pantry5 min readHow Long Do Cheddar Bay Biscuits Last at Room Temperature
How long do Cheddar Bay Biscuits last? About 1 to 2 days at room temperature, less than a plain biscuit, since the cheddar and garlic butter are dairy-based.
Fish & other seafood5 min readHow Long Can Thawed Salmon Stay in the Fridge
How long can thawed salmon stay in the fridge? Cook it within 1 to 2 days. Refreezing is only safe if it thawed in the fridge, not on the counter or in water.
Lobster & crab5 min readHow Long Can Lobster Tails Stay in the Fridge
How long can lobster tails stay in the fridge? Raw tails hold for about 1 to 2 days, and cooked tails generally 3 to 4 days. How to store each one correctly.
Meat, poultry & general storage5 min readHow Long Can Cooked Steak Stay in the Fridge
How long can cooked steak stay in the fridge? 3 to 4 days at 40°F or below, per USDA guidance, the same as most other cooked meat. How to store and reheat it.
Fish & other seafood5 min readCooked Cod Temperature: When Cod Is Done and Safe
Cooked cod temperature is 145°F, the same FDA minimum as other fish, but cod's firm, large flakes forgive a slightly lower finish better than a delicate fish.
Red Lobster guide5 min readRed Lobster Catering and Large-Group Orders
Red Lobster runs a real catering program through ezCater, plus a separate group-dining menu for parties of 12 or more. Here's how each actually works.
Lobster & crab5 min readCan You Eat Raw Lobster? The Risks Explained
Can you eat raw lobster? It's served as sashimi in some places, but it carries real Vibrio and parasite risks that cooking to 145°F removes. What the risk is.
Red Lobster guide6 min readBest Shareable/Family Dishes at Red Lobster
The best shareable family dishes at Red Lobster are its family-size feasts, boils and sides, built to serve several people from one order, and how to pick one.
Red Lobster guide5 min readBest Occasions for a Red Lobster Gift Card
The best occasions for a Red Lobster gift card: birthdays, holidays, thank-yous and family celebrations, since it leaves the choice to the person who gets it.
Lobster & crab5 min readAlaska Lobster vs Maine Lobster
Alaska lobster vs Maine lobster: Maine lobster is a true clawed lobster. Alaska lobster isn't a lobster at all but a big shrimp sold under a lobster-like name.