What is the minimum internal cooking temperature for fish and shellfish?

The minimum internal cooking temperature for fish and shellfish is 145°F. Cooking fish and shellfish to this temperature ensures that harmful bacteria and parasites are killed, making the food safe to eat. Fish should be cooked until it reaches this temperature, at which point it becomes opaque and flakes easily with a fork, indicating that it is properly cooked and free from foodborne pathogens.

This temperature guideline is established by food safety standards to ensure public health. It is crucial for preventing foodborne illnesses associated with undercooked seafood, making awareness of the proper cooking temperatures essential for anyone handling food.