Temperatur Guide & Cooking Times

It's getting hot – we show you how hot!

To achiev a perfect grilling result you do not only need the ideal grill equipment and quality ingredients but you also need to know how hot and how long you should grill your fish and seafood. We'd like to share with you our personal tips. Please keep in mind that these are reference values and might differ from your personal taste preferences and might be influenced by the type of your grill. 

Fish

The core temperature of a fish and the fillet tells you whether a fish is cooked or not. Depending on the fish the temperatures vary between 35° and 48°. Here are a few examples:

Optimal: 35-38°

Tuna loins

Optimal: 43-48°

Whole trouts

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Optimal: 40-45°

Salmon fillet

The following benchmark for cooking time can be considered:

  • Fillets (2cm): 8-10min
  • Whole fish (4cm): 10-15min

Crustaceans

Crustaceans with a shell should be grilled directly over the ember (high degree of heat). Crustaceans without a shell only need a medium degree of heat. The following benchmark for cooking time can be considered:

  • shrimp (without shell): up to 6min
  • big prawn (with shell): 6-8min
  • lobster (with shell): 8-12min
  • crawfish (with shell): 14-18min