What is the safe internal temperature for cooked fish?

The safe internal temperature for cooked fish is 145°F (63°C). This temperature is important because it is sufficient to kill harmful bacteria and parasites that may be present in fish, reducing the risk of foodborne illness. When fish reaches this temperature, it should be opaque and separate easily when flaked with a fork, indicating that it is properly cooked and safe to eat.

Cooking fish to at least 145°F ensures that it is safe for consumption while maintaining its quality and flavor. Fish prepared at this temperature retains its moisture and texture, leading to a more enjoyable dining experience. The guidelines set by entities like the USDA emphasize this temperature to promote food safety and healthy cooking practices across various types of fish and seafood.