For cooked salted fish, particularly when baked in a salt crust, the ideal final internal temperature should be between 140 to 145°F. This temperature range ensures the fish is properly cooked while remaining moist.
Understanding the Cooking Temperature
When cooking fish encased in salt, the salt crust creates a unique cooking environment. The reference highlights a specific technique:
- Pulling Temperature: It's recommended to remove the fish from the heat source when its internal temperature reaches around 130°F.
- Resting Period: After being pulled, the fish rests for approximately five minutes while still in its salt encasement. This resting period allows residual heat to carry over and further cook the fish.
- Final Internal Temperature: The goal is for this carry-over cooking to bring the fish to the ideal final internal temperature of 140 to 145°F.
This method ensures the fish reaches the desired doneness without overcooking, which can happen quickly, especially when insulated by a salt crust.
Here's a summary of the temperatures based on the reference:
| Stage | Recommended Internal Temperature |
|---|---|
| Pulling from Heat | Approximately 130°F |
| Final After Rest | 140 to 145°F |
By targeting a pull temperature of 130°F and allowing the fish to rest, you leverage the residual heat to reach the perfect final temperature range of 140-145°F, resulting in a well-cooked and flavorful salted fish.
