What is the safe minimum internal cooking temperature for fish?

The safe minimum internal cooking temperature for fish is 145°F. Cooking fish to this temperature ensures that harmful bacteria and parasites that may be present are effectively killed, reducing the risk of foodborne illness. This temperature is recommended by food safety authorities, as it is sufficient to achieve proper doneness while maintaining the desired texture and moisture of the fish.

In culinary practice, reaching 145°F not only helps in ensuring safety but also allows fish to retain its flavor and quality, resulting in a palatable dish. This temperature applies to a variety of fish and seafood, making it a standard guideline for the entire category. It's important for cooks to use a food thermometer to check this temperature accurately, ensuring food safety and quality for all diners.