What is the safe cooking temperature for fish?

The safe cooking temperature for fish is 145°F. Cooking fish to this temperature ensures that harmful bacteria, parasites, and viruses that may be present are effectively killed, making the fish safe to eat. At this temperature, fish should be opaque and separate easily with a fork, which is a visual indicator that it has been cooked properly. Knowing and adhering to these safe cooking temperatures is a crucial aspect of food safety, helping to prevent foodborne illnesses related to undercooked seafood.

Lower temperatures, such as 130°F or 140°F, do not provide sufficient heat to ensure the elimination of foodborne pathogens, potentially posing a health risk. A temperature of 150°F, while safe, is higher than necessary for fish, which can lead to overcooking and a less desirable texture. Thus, the optimal and safest cooking temperature remains 145°F for fish.