Cod should be cooked to an internal temperature of about 130°F to 135°F (54°C to 57°C) for optimal texture and flavor, especially for Pacific cod. This range ensures the fish is medium done, firm, flaky, and not overcooked or dry

. However, the USDA and some sources recommend cooking cod to 145°F (63°C) for safety, especially for fresh cod, to ensure any parasites are killed

. For frozen cod, cooking to 130°F to 135°F is generally considered safe because freezing kills parasites

. To summarize:

• 130°F to 135°F : Ideal for Pacific cod to achieve a tender, flaky texture without overcooking

• 145°F : Recommended for fresh cod to ensure safety and thorough cooking

Use an instant-read thermometer inserted into the thickest part of the fillet to check doneness. The fish should be opaque and flake easily with a fork when done