What is the minimum standard temperature for cooking fish to ensure food safety?

The correct minimum standard temperature for cooking fish to ensure food safety is 145 degrees Fahrenheit. Cooking fish to this temperature helps to eliminate harmful microorganisms and parasites that could pose health risks, making it safe for consumption.

Fish should be opaque and separate easily with a fork when it reaches this temperature, indicating that it has been adequately cooked. This temperature is part of guidelines established to ensure that seafood is prepared safely, thereby preventing foodborne illnesses.

Choosing a temperature like 155 degrees, 165 degrees, or 175 degrees is unnecessary as they exceed what is required for fish specifically. While temperatures above 145 degrees can also ensure safety, they are not the minimum standard set for fish, which should be met effectively at the specified 145 degrees.