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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 | |||||||||||||||