Question

The minimum cooking temperature for whole fish is

Answer 1

The minimum cooking temperature for whole fish is 145°F (63°C), as measured with a meat thermometer to ensure safety by killing harmful bacteria.

Step-by-step explanation:

The minimum cooking temperature for whole fish is crucial for food safety. To ensure that any potential harmful bacteria, such as C. botulinum, are killed, foods, including fish, need to be cooked to a sufficient internal temperature. Using a meat thermometer is the best way to guarantee that the fish has reached a safe temperature. Various resources, such as the USDA, suggest a minimum internal temperature of 145°F (63°C) for cooking fish.

To reach temperatures high enough to kill certain spores like C. botulinum endospores, which require a minimum temperature of 116°C (240°F), pressure canning or pressure cooking might be used, as these methods can exceed the boiling point of water. However, for typical cooking methods such as baking, roasting, or grilling, aiming for the recommended internal temperature of 145°F using a thermometer will ensure the fish is cooked safely.

Answer 2

The safe internal temperature for cooked fish is 145°F, or until the fish is opaque and flakes easily with a fork. When cooking fish, cook it until the center reaches 145°F on an instant-read or meat thermometer.