What should be the internal temperature of fish to ensure it is safe to eat?

The safe internal temperature for fish is 145°F (63°C). This temperature ensures that any harmful bacteria or parasites that may be present in seafood are effectively killed, making the fish safe for consumption. Cooking fish to this temperature also guarantees that it reaches the desired level of doneness, which helps to maintain the quality and texture of the fish, providing a pleasant dining experience.

This standard is crucial in food safety practices, as fish can harbor pathogens like Salmonella and Vibrio, which are eliminated at this temperature. Ensuring that fish is cooked to the proper internal temperature also contributes to overall food safety and helps prevent foodborne illnesses.

While other temperatures listed may be adequate for certain types of fish or preferred for different levels of doneness, they do not meet the established food safety guidelines. Cooking fish at lower temperatures may not adequately destroy potential pathogens, leading to health risks. Thus, adhering to the guideline of 145°F is essential for ensuring that fish is both safe and enjoyable to eat.