What is the minimum cooking temperature for fish and shellfish?

The minimum cooking temperature for fish and shellfish is 145 degrees Fahrenheit. This temperature is important because it ensures that the proteins in these foods are fully cooked, reducing the risk of foodborne illnesses that can arise from pathogens commonly found in seafood. Cooking fish and shellfish to this temperature allows for proper denaturation of proteins and ensures that harmful bacteria and parasites are killed, making the food safe to eat.

While lower temperatures may be suitable for certain types of food, fish and shellfish require this specific temperature threshold to achieve both safety and quality in terms of texture and flavor. Cooking fish at this temperature not only ensures safety but also helps preserve the desirable characteristics of the seafood.