Final answer:
Fish should be cooked to an internal temperature of 145°F for at least 15 seconds. A meat thermometer is essential for measuring this to ensure food safety.
Step-by-step explanation:
When cooking fish, it should reach an internal temperature of 145°F for 15 seconds. This is the recommended safe internal temperature to ensure harmful bacteria are killed. Using a meat thermometer is crucial when cooking proteins to ensure they reach the proper temperature without having to guess. It's important to note that while higher temperatures are used for other methods like pressure cooking to kill bacteria such as Clostridium botulinum spores, cooking fish to 145°F is sufficient for safety. Recipes and cooking appliances in the United States typically use the Fahrenheit scale, and a good oven can range from 150°F for slow cooking to 500°F for broiling foods.