Fish cooks fast because it has less collagen than meat. That’s why it goes from raw to rubber in a blink. The proteins in fish denature (fancy for “unravel”) at around 140°F, which is why 145°F is the sweet spot.
Think of it like a hot tub for the fish. It’s relaxing its proteins. At 120°F, the tub is warm and cozy. At 145°F, the tub is steamy and done. At 160°F, the tub is boiling, and the fish is screaming “help.” Don’t boil the fish.
So, what have we learned? 145°F is your safe baseline. Salmon can go a little lower. Tuna almost stays raw. And always, always trust your thermometer more than your gut (unless your gut is a certified chef).
