What is the safe internal cooking temperature for fish?

The safe internal cooking temperature for fish is established at 145°F. This temperature is crucial because it ensures that harmful pathogens and parasites present in fish are effectively killed, making the fish safe to eat. Cooking fish to this temperature also helps maintain its texture and flavor, enhancing the dining experience.

It is essential to refer to food safety guidelines from trusted sources such as the USDA or FDA, which recommend this specific temperature for fish across various species. Knowing this temperature is vital when managing food safety in any establishment, as it helps protect consumers from foodborne illnesses.