What is the safe internal temperature for seafood?

The safe internal temperature for seafood is 145°F (62.8°C). Cooking seafood to this temperature ensures that it is safe to eat by effectively killing harmful bacteria and parasites that may be present. At 145°F, fish is typically opaque and separates easily with a fork, indicating it is properly cooked. This temperature guideline is crucial for food safety, as seafood can harbor pathogens that pose health risks if not adequately cooked. Additionally, this temperature promotes the best texture and flavor of the seafood, allowing for an enjoyable culinary experience.

While other temperatures listed may apply to different food items or specific cooking methods, 145°F is the universally recognized standard for ensuring the safety of various types of seafood.