What is the minimum internal temperature for fish?

• A. 145°F (63°C) for 15 seconds
• B. 150°F (66°C) for 15 seconds
• C. 140°F (60°C) for 15 seconds
• D. 165°F (74°C) for 15 seconds

Answer: (A)

When cooking fish, the safety goal is to destroy any harmful bacteria and parasites while keeping the fish moist and tender. The standard minimum internal temperature for fish is 145°F (63°C) held for 15 seconds. Reaching this temperature throughout the thickest part ensures the entire piece is safe to eat, not undercooked. Use a calibrated thermometer placed in the thickest portion away from bone to verify. Cooking to a lower temperature risks safety, while cooking hotter is possible but can degrade texture and moisture.