What is the ideal cooking temperature for fish?

The ideal cooking temperature for fish is 145°F (63°C). This temperature is significant because it ensures that fish is cooked through, which not only enhances its flavor and texture but also eliminates harmful pathogens that could cause foodborne illnesses. Cooking fish to this temperature guarantees that it is safe to eat while preserving its tender, flaky consistency, characteristic of properly cooked varieties.

When fish reaches this temperature, it becomes opaque and separates easily with a fork, indicating doneness. This specific temperature recommendation is established by food safety guidelines to promote safe cooking practices in culinary settings. Lower temperatures, while sometimes preferred for certain fish preparations, do not offer the same level of safety, whereas temperatures significantly above this could lead to overcooking, making the fish dry or tough.