In the UK, we love our salmon—wild, farmed, Scottish, you name it. But the official guidance from the Food Standards Agency (FSA) says we should cook it to 63°C (145°F) for the safe zone. That’s the magic number where any nasty bugs wave the white flag. But here’s the fun part: you don’t need to be a scientist with a lab coat—just a simple digital thermometer.
Think of it as your kitchen’s secret weapon. No more slicing into the fillet to check if it’s raw (and ruining that perfect presentation). You just poke, read, and relax. Game-changer, right?
