What is the ideal internal temperature for cooked fish?

The ideal internal temperature for cooked fish is 145°F (63°C). At this temperature, fish becomes opaque and flakes easily with a fork, indicating that it is properly cooked and safe to eat. Cooking fish to this temperature helps to eliminate harmful bacteria and parasites that may be present in raw or undercooked fish, ensuring food safety. Additionally, this temperature helps preserve the flavor and texture of the fish, providing a pleasant eating experience. Therefore, 145°F is established as the standard for safely cooked fish in culinary practices.