What’s the minimum temperature recommended for cooking fish?

The minimum recommended temperature for cooking fish is 145°F. Cooking fish to this temperature ensures that harmful bacteria and parasites are effectively killed, leading to safe consumption. At 145°F, fish is typically opaque and flakes easily with a fork, indicating it has reached the necessary doneness while retaining optimal texture and moisture. This temperature guideline is endorsed by food safety authorities to prevent foodborne illnesses associated with undercooked seafood. Other temperatures listed are advisable for different types of meat, but for fish specifically, 145°F is considered sufficient for safety and quality.