21 Comments

  1. Great story Jesse, just wanted to make a clarification, actually the large tuna used for sashimi and sushi, are actually exempt from the freezing rule, as the worms they carry are not the type that make people ill.

  2. Thanks for the helpful temperature info. I always feel like I’m “winging it” when cooking seafood. Now I know what temperatures to look for & with my new Thermapen, cooking seafood will be a snap!

  3. Help I need info on cooking abalone. I purchased canned abalone but don’t know to what temperature that I cook it too. Thinking breading it and cooking it in Irish butter.

    1. I’ve never cooked abalone before, but if it’s canned, then it’s already fully cooked. Dredging it in bread crumbs and frying it in butter until crisp sounds delicious, though!

  4. What about a “wet” cured bluefish in the smoker. I soak it for about 8 hours in a brine bath then into the smoker. What should I aim for an internal temp?

  5. When you say, for example, salmon should be cooked to 125 degrees for medium, does that include the ‘carry-over’ heating that occurs? Or should it be cooked to some lower temperature and then let it rise to 125 degrees?

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