What is the correct cooking temperature for fish and seafood?

The correct cooking temperature for fish and seafood is 145°F. Cooking fish to this temperature ensures that it reaches a safe internal temperature, effectively killing harmful bacteria and pathogens that could cause foodborne illness. At 145°F, fish should be opaque and separate easily with a fork, indicating it has reached a safe and desirable doneness.

Understanding the appropriate cooking temperature is crucial because different types of food have varying temperature requirements to ensure safety without compromising quality. For instance, poultry and stuffed products require a higher temperature of 165°F to be safe, while seafood has a lower threshold. This temperature guideline helps maintain food safety standards while also preserving the texture and flavor of the fish and seafood.