Calamari.
The final check.The USDA shellfish doneness cue
Time gets you close. The center tells you when it’s done.
Pearly.
Open shells.
Shellfish
USDA specifies a doneness cue: shrimp, lobster, crab and scallops should be opaque and pearly or white. Bivalve shells must open; discard those that do not.
No mandatory USDA rest time.
Fresh cooking and reheating.
| Preparation | Endpoint | Rest |
|---|---|---|
| Freshly cooked | USDA shellfish doneness cue | No mandatory USDA rest |
| Reheated leftovers | 165°F | No mandatory USDA rest |
Keep refrigerated at 40°F or below. These are safety endpoints, separate from cooking-time estimates.
Measure where it matters.
- 1
Find the center
Insert the probe into the thickest part, away from bone, the pan and pockets of fat.
- 2
Check cold spots
Test several pieces and locations. Whole poultry also needs checks at the inner thigh and wing.
- 3
Keep cooking
If the endpoint is not met, continue heating and check again. The timer alone cannot decide.
- 4
Rest when required
Whole red-meat cuts must reach 145°F before a rest of at least 3 minutes.
Plan the cooking, too.
A few things worth knowing.
What internal temperature does calamari need?
USDA specifies a doneness cue: shrimp, lobster, crab and scallops should be opaque and pearly or white. Bivalve shells must open; discard those that do not.
Where should I put the thermometer?
Measure the thickest part or the center, away from bone, fat pockets and the pan. Check several pieces and cold spots.
Can color or juices replace a thermometer?
Color and juices do not reliably establish a safe internal temperature. For shellfish and shell eggs, follow the specific FDA/USDA doneness instructions.
How long should leftovers be left out?
Refrigerate within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F. Use refrigerator storage at 40°F or below.
Where this range comes from.
- FoodSafety.gov: safe minimum internal temperaturesChecked 2026-10-01
Reference facts are compiled from primary charts. Adjusted ranges are planning estimates. Read how we calculate them.