Cod Internal Temperature Guide: USDA Guidelines + Tips

Ready to cook cod? This mild, flaky fish is delicious in many recipes, but getting it just right takes some care. If you rely on guesswork, it’s easy to overcook or undercook the fish.

The most reliable way is by checking its internal temperature, as it can prevent foodborne illness, such as salmonella or listeria, and help the fish stay tender and flavorful.

In this guide, we’ll explain the USDA-recommended temperature, how to tell when cod is done, and tips for cooking it perfectly.

USDA-Recommended Internal Temperature for Cod

According to the United States Department of Agriculture (USDA), fish, including cod,  should be cooked to a minimum internal temperature of 145 °F (63 °C), measured at the thickest part of the fillet.

At that temperature, the cod should no longer look translucent but instead appear opaque. The flesh should flake easily with a fork.

This level of doneness ensures that harmful bacteria are destroyed, which makes the cod safe to eat. You’ll also notice the texture becomes firm, which is a key sign that the fish has cooked all the way through.

However, many chefs prefer to cook cod at a lower temperature for better texture. In professional kitchens, cod is often removed from heat at around 130–135°F (54–57°C).

At this slightly lower range, the fish stays softer, more tender, and juicier than cod cooked to the full USDA temperature. It may look a bit more translucent in the center and won’t flake as readily, but this is intentional and prized for its delicate mouthfeel.

Related: Is Cod Healthy?

Cod Internal Temperature Guide By Doneness

Once you understand the official safety temperature, it’s helpful to know how cod changes as it cooks. Doneness levels can guide your cooking, especially if you want a specific texture or are following a chef-style method.

Here’s a simple breakdown of what cod looks and feels like at different internal temperatures:

• Very Tender / Chef-Style: 130°F (54°C) - The center may look slightly translucent, and the fish feels extra soft. Chefs often choose this temperature for a delicate, melt-in-your-mouth texture.
• Tender and Moist: 135°F (57°C) - The fillet is mostly opaque with a juicy center. It starts to flake, but still has a silky feel.
• Flaky and Moist: 140°F (60°C) - The fish is fully opaque and flakes more easily. This level keeps good moisture while giving you a slightly firmer bite.
• Fully Cooked (USDA Safe Temperature): 145°F (63°C) - The cod is firm, fully opaque, and flakes cleanly with gentle pressure. This is the temperature that meets USDA food safety guidelines.

How to Tell If Cod is Cooked

The most reliable way to know if cod is done is by using a food thermometer. Insert it into the thickest part of the fillet — when it reaches 145°F (63°C), the fish has reached the USDA’s recommended safe temperature.

Checking the temperature takes the guesswork out of cooking and helps ensure the cod is both safe to eat and cooked to the right texture.

Besides temperature, there are visual and texture cues that can indicate doneness. Raw cod is translucent and glossy, but as it cooks, it becomes opaque and takes on a solid white color.

The fillet should also flake easily when pressed gently with a fork, and the flesh should feel firm while still moist. Avoid cooking until the fish feels dry or overly tight, as this usually means it has been overcooked.

For even cooking, the fillet should look consistent in color all the way through, with no raw-looking spots in the center.

Using these cues together with a thermometer ensures your cod is perfectly cooked — safe, tender, and flavorful every time.

Tips for Cooking Cod Perfectly

To get the best results when cooking cod, start by patting the fillets dry with a paper towel. Removing excess moisture helps the fish brown more evenly and develop a light, flavorful crust. Keeping an eye on the temperature and cooking time is key to maintaining its tender, flaky texture.

Seasoning the cod well before cooking enhances its natural flavor, but be mindful of the heat. High temperatures can give a nice sear, but cooking at too high a heat for too long can make the fish tough. A moderate temperature allows the cod to cook through evenly while preserving moisture.

Finally, let the cod rest for 2–3 minutes after removing it from the heat. During this short rest, the fish continues to cook slightly through carryover heat, which helps it reach the perfect doneness without becoming dry.

Related: 6 Best Ways to Cook Cod Fish

Summary

Cooking cod to perfection is all about knowing the right temperature, watching for visual cues, and handling the fish with care. Start by checking the internal temperature, patting the fillets dry, and seasoning them well, and you’ll be on your way to cod that is tender, flaky, and full of flavor.

Try our Wild Alaskan Black Cod (Sablefish) Filets. Rich, buttery, wild-caught, and sustainably sourced, they’re sure to deliver a luxurious texture and taste that elevates any meal!