What is the best method of checking the temperature of a delivery of fresh fish?

The best method to check the temperature of a delivery of fresh fish is to insert a thermometer probe into the thickest part of the fish. This approach is effective because it allows for an accurate measurement of the internal temperature, which is crucial for ensuring that the fish has been stored and transported at safe temperatures. The thickest part of the fish generally takes the longest to reach the desired temperature; hence, checking there provides a reliable reading of whether the fish has remained at a safe temperature throughout its handling.

Other methods, such as placing the fish in a bowl of ice water or measuring the surface temperature, do not provide a reliable assessment of the fish's internal temperature. Surface temperatures can be misleading, especially if the surface has cooled while the inside remains warmer. Additionally, using a laser thermometer from a distance measures surface temperature only, which does not effectively indicate whether the fish is safe for consumption. Checking the internal temperature is critical for food safety, making the method of inserting a probe into the thickest part of the fish the most appropriate choice.