At what temperature should fish be cooked to ensure it is safe for consumption?

Fish should be cooked to an internal temperature of 145°F to ensure that it is safe for consumption. Cooking fish to this temperature effectively kills harmful bacteria and parasites that could cause foodborne illnesses. The 145°F requirement is a guideline established by food safety authorities, including the FDA, and it applies to all fish types, ensuring that they are safe to eat while preserving their quality and texture.

Other temperatures listed, like 140°F, 160°F, and 165°F, either do not meet the recommended safe cooking temperature for fish or exceed the necessary threshold. Cooking fish to these higher temperatures might result in overcooking, which can negatively impact the flavor and texture of the fish. Thus, 145°F strikes the right balance, ensuring food safety without compromising culinary quality.