What is the minimum internal cooking temperature for fish?

The minimum internal cooking temperature for fish is 145°F (63°C). This temperature ensures that harmful pathogens and parasites are effectively destroyed, making the fish safe for consumption. Cooking fish to this temperature helps preserve its quality and texture while ensuring food safety.

Fish should be cooked until its flesh is opaque and separates easily with a fork, which is an important visual cue. Maintaining the correct cooking temperature is essential not just for safety, but for achieving the best culinary results.

The other temperatures listed do not meet the food safety standards established for fish. For example, cooking fish at 150°F or 160°F may lead to overcooking, resulting in a dry texture. Similarly, a minimum temperature of 135°F does not suffice for ensuring that harmful microorganisms are completely eradicated. Proper understanding and adherence to these temperatures are crucial for anyone involved in food preparation and safety.