The ideal internal temperature for cooked cod varies depending on the method of cooking. For baking, the ideal temperature is 350°F (177°C) . However, for medium doneness, Pacific cod is ideally cooked to anywhere between 130°F and 135°F (54°C to 57°C) . At this temperature, a fillet of Pacific cod will be firm and flake easily with a fork. For fresh cod, it is recommended that the cod reaches an internal temperature of 145°F (63°C) before serving to make sure that the parasites present in the fish are killed in the cooking process. It is important to note that the optimal internal temperature ultimately should reflect your personal preference in texture and doneness. Here are some tips for cooking cod:

• For baking, set your oven at 350°F (177°C) .
• For grilling and pan frying, use a medium heat.
• Use a thermometer to check the internal temperature of the cod. For medium doneness, the internal temperature should be between 130°F and 135°F (54°C to 57°C) .
• For fresh cod, make sure the internal temperature reaches 145°F (63°C) before serving to kill any parasites present in the fish.

Remember that overcooking cod can cause it to become dry and rubbery, so it is important to monitor the internal temperature closely to achieve the desired texture and doneness.