What is the minimum internal temperature at which fish should be cooked?

The minimum internal temperature at which fish should be cooked is 145°F (63°C) for 15 seconds. This temperature is effective in ensuring that harmful pathogens, such as bacteria and parasites, are destroyed, making the fish safe for consumption. Cooking fish to this temperature also helps maintain its texture and flavor, resulting in a more enjoyable dining experience.

Maintaining the correct cooking temperature is crucial in food safety practices. Fish that is not cooked to the appropriate internal temperature may pose a health risk due to contaminants, such as Vibrio or parasites, which can survive at lower temperatures. Therefore, following the guideline of cooking fish to a minimum of 145°F for 15 seconds is a critical practice in food safety management.