Tue, 05 May 2026 23:52:59 +0000

Why Salmon Feels Risky Inside—The Hidden Temp That Shocked Experts Salmon is celebrated worldwide as a nutritious superfood packed with omega-3s, protein, and essential vitamins. But new research revealing an unexpected internal temperature in salmon is flipping what we thought we knew—shocking experts and raising concerns about food safety and sustainability. This hidden thermal threshold isn’t just a scientific curiosity—it’s a critical factor affecting salmon health, culinary quality, and the future of aquaculture. Let’s dive into why this hidden temperature is making waves in the food and marine science communities. ## The Surprising Thermal Puzzle Inside Salmon For years, consumers and scientists assumed that properly cooked salmon carries a safe internal temperature of around 145°F (63°C), the standard benchmark for eliminating pathogens like Salmonella or Listeria. But recent deep-dive studies have uncovered that intra-muscular temperature—the meat temperature inside live salmon—can remain dangerously close to safe limits even during cold storage, especially in farmed fish.