What is the safe internal cooking temperature for fish?

The safe internal cooking temperature for fish is 145°F (62.8°C). This temperature is essential for ensuring that harmful bacteria and parasites that may be present in the fish are effectively killed, making the fish safe to eat. Cooking fish to this temperature helps to maintain both food safety and quality, providing a desirable texture and flavor while avoiding the risks associated with undercooked seafood.

For other types of food, different temperatures are recommended, which may cause confusion. For example, poultry should be cooked to a higher temperature of 165°F (73.9°C), while certain types of fish and shellfish need to reach 145°F to ensure safety. By adhering to this guideline, food handlers can protect their customers' health and comply with food safety regulations.