What is the minimum internal temperature for fish?

What is the minimum internal temperature for fish?

• A. 145 degrees F
• B. 165 degrees F
• C. 135 degrees F
• D. 150 degrees F

Answer: (A)

Reaching 145°F inside the fish is the minimum safe temperature to cook it. This level of heat reliably inactivates the common bacteria and parasites that can be present in fish, giving you a safe-to-eat result while keeping the texture appealing. When fish hits 145°F, the flesh becomes opaque and flakes easily under light pressure. To check, insert a calibrated thermometer into the thickest part of the fish, away from bones. Higher temperatures like 165°F are used for poultry and some reheated dishes, but they can dry out fish. A temperature of 135°F is below the recommended safe minimum for cooking fish, and 150°F is safe but not the standard minimum. So 145°F is the best, standard minimum for fish.

Reaching 145°F inside the fish is the minimum safe temperature to cook it. This level of heat reliably inactivates the common bacteria and parasites that can be present in fish, giving you a safe-to-eat result while keeping the texture appealing. When fish hits 145°F, the flesh becomes opaque and flakes easily under light pressure. To check, insert a calibrated thermometer into the thickest part of the fish, away from bones.

Higher temperatures like 165°F are used for poultry and some reheated dishes, but they can dry out fish. A temperature of 135°F is below the recommended safe minimum for cooking fish, and 150°F is safe but not the standard minimum. So 145°F is the best, standard minimum for fish.