What is the minimum internal temperature for cooking fish?

The minimum internal temperature for cooking fish is 145°F (63°C). This temperature ensures that fish is cooked thoroughly and safely, effectively eliminating harmful bacteria and parasites that can cause foodborne illness. Cooking fish to this temperature helps maintain its quality, texture, and flavor while ensuring that it reaches a safe level for consumption.

Reaching this specific temperature is recommended by food safety guidelines, and it is essential for maintaining the health of those consuming the fish. Fish that is cooked to this temperature will typically flake easily with a fork and is opaque throughout, indicating it is done and safe to eat. Achieving this internal temperature is crucial in both commercial and home kitchens to uphold food safety standards.