At what temperature should fish be cooked for safety?

Cooking fish to a minimum internal temperature of 145°F is crucial for food safety. This temperature ensures that harmful bacteria, parasites, and pathogens commonly found in various types of fish are effectively destroyed, reducing the risk of foodborne illnesses.

When fish reaches this temperature, it becomes firm, opaque, and the flesh separates easily from the bone, indicating that it has been cooked thoroughly. This practice is not only about safety; it also enhances the quality and taste of the fish, making it more enjoyable to eat. Other temperatures listed, while they may apply to certain cooking techniques or preferences, do not guarantee the same level of safety. Fish cooked at lower temperatures may still harbor harmful organisms, emphasizing the importance of reaching at least 145°F for safe consumption.