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fish-seafood5 min read
What Is Tobiko and Tobiko Sushi
Tobiko is cured flying fish roe, prized for its small size and distinct crunch. Here's what it actually is, how its colors are made, and how it differs from masago and caviar.
Seafood knowledge
Fish & other seafood
Cook times and doneness temperatures for salmon, cod, tilapia, halibut, and more.
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Tilapia Done Temperature
Tilapia is done at 145°F, but pulling it at 140°F and letting carryover heat finish the job is what actually keeps this lean fish from drying out.
- article hero 16:10fish-seafood6 min read
Salmon: Key Temps Explained
145°F is the FDA safe minimum for salmon, but the range people actually cook to runs from about 120°F to 145°F depending on texture preference. Here's what each stop on that range looks like.
- article hero 16:10fish-seafood7 min read
Recommended Temperatures for Seafood
145°F is the FDA safe minimum for all seafood, but salmon, scallops, and tuna each have their own texture sweet spots. Here's the full breakdown by type.
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Is Smoked Salmon Cooked or Raw
It depends on the method. Cold-smoked salmon (lox) is technically raw and carries a real Listeria risk. Hot-smoked salmon is fully cooked. Here's how to tell which one you have.
- article hero 16:10fish-seafood5 min read
Is Bacon-Wrapped Sea Scallops Done: How to Tell
Bacon-wrapped scallops are done when the scallop turns opaque white and the bacon is crisp, usually 12 to 15 minutes baked or 6 to 8 minutes broiled or grilled. The two ingredients don't cook at the same rate.
- article hero 16:10fish-seafood5 min read
How to Open an Oyster
Shucking an oyster means finding the hinge, working an oyster knife in with a twist, and severing the top and bottom muscles. Here's the technique, and the safety steps that actually matter.
- article hero 16:10fish-seafood6 min read
How to Know When Salmon Is Done
Salmon is done when it flakes easily, has turned from translucent to opaque, and shows small white beads of albumin on the surface. Pink in the center isn't automatically a problem.
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How Long to Bake Salmon at 375
A standard 1-inch salmon fillet takes about 12 to 15 minutes at 375°F, a middle ground between the slower 350°F bake and the faster 400°F one.
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How Long Does It Take to Fry Fish
Most fried fish takes 3 to 6 minutes in oil between 350°F and 375°F, depending on thickness. Here's how batter, batch size, and oil temperature all factor in.
- article hero 16:10fish-seafood5 min read
How Long Does It Take to Bake Salmon at 425
A standard 1-inch salmon fillet takes about 8 to 12 minutes at 425°F. It's the fastest common option, with crisper edges but the narrowest margin before overcooking.
- article hero 16:10fish-seafood5 min read
How Long Does It Take to Bake Salmon at 400
A standard 1-inch salmon fillet takes about 12 to 15 minutes at 400°F, a common default that balances speed with a reasonable margin for error.
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How Long Does It Take to Bake Salmon at 350
A standard 1-inch salmon fillet takes about 20 to 25 minutes at 350°F. Here's how thickness changes that, and when this slower bake makes sense.
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How Long Does Cooked Salmon Last in the Fridge
Cooked salmon holds for 3 to 4 days in the refrigerator at 40°F or below, per USDA guidance, the same window as other cooked seafood.
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How Long Can Thawed Salmon Stay in the Fridge
Once thawed in the refrigerator, salmon should be cooked within 1 to 2 days. Refreezing is only safe if it was thawed in the fridge, not on the counter or in water.
- article hero 16:10fish-seafood5 min read
Halibut Internal Temperature When Done
145°F is the FDA safe minimum for halibut, but this extremely lean fish dries out fast past 140°F. Pulling it at 135 to 140°F and letting it rest is what actually works.
- article hero 16:10fish-seafood5 min read
Cooked Cod Temperature
Cod is safe at 145°F, the same FDA minimum as other finfish, but its firm, large-flake texture makes it more forgiving of a slightly lower finish than a delicate fish like tilapia.
- article hero 16:10fish-seafood6 min read
Baked Salmon Temperature
Salmon can be baked anywhere from 350°F to 425°F. The oven temperature you choose changes texture and speed, not whether it's safe. Here's how to pick.