What is the minimum internal cooking temperature for fish?

The minimum internal cooking temperature for fish is 145°F (63°C). This temperature is crucial for ensuring that fish is both safe and fully cooked, as it effectively kills harmful bacteria and parasites that can be present in seafood. Cooking fish to this temperature also helps maintain its texture and flavor, ensuring it is both palatable and safe for consumption.

When fish reaches 145°F, it will appear opaque and separate easily with a fork, indicating that it is done. Following these guidelines is essential for food safety, as undercooked fish can lead to foodborne illnesses, particularly from pathogens such as Vibrio, Salmonella, and others commonly associated with seafood.

The other temperature options—130°F, 160°F, and 175°F—do not align with the USDA's established guidelines for cooking fish. While higher temperatures may indicate a degree of safety, they are unnecessary for fish, which can be safely cooked at the established minimum of 145°F.