What is the minimum cooking temperature for raw fish?

The minimum cooking temperature for raw fish is 145 degrees Fahrenheit. Cooking fish to this temperature ensures that harmful pathogens and parasites present in raw fish are effectively destroyed, making it safe for consumption. This temperature is recommended by food safety organizations and is important for preventing foodborne illnesses.

The significance of reaching 145 degrees is that it reflects the science behind food safety, incorporating the ideal cooking practices to ensure that fish is both safe and retains its quality. This temperature allows for proper cooking while ensuring that texture and flavor are not negatively impacted. It's essential for anyone working in food service to adhere to these guidelines to promote health and safety standards in food preparation.