ChefsTemp Quad XPro - Page 24

22
POULTRY
SEAFOOD
CHICKEN·TURKEY·DUCK·PHEASANT·QUAIL·GOOSE
Whole or Ground
Medium
Ahi Tuna
Shrimp
Salmon
Halibut
Scallops
Lobster
USDA & Chef Recommended
Safe at 165°F, but more tender at a higher temp
"Sashimi" grade
Pink, slightly constricted
Flaky and tender
Opaque, moist
Milky white, rm
Opaque, not constricted
165°F
170 - 180°F
74°C
77 - 82°C
115°F
120°F
125°F
130°F
130°F
140°F
46°C
49°C
52°C
54°C
54°C
60°C