What is the minimum safe internal temperature for fish and shellfish?

• A. 135°F (57°C)
• B. 150°F (66°C)
• C. 145°F (63°C) or until flesh is opaque and flakes easily
• D. 140°F (60°C)

Answer: (C)

Seafood safety hinges on cooking to a temperature that reliably kills pathogens in fish and shellfish. The minimum safe internal temperature for fish and shellfish is 145°F (63°C). Reaching this temperature ensures the flesh firms as the proteins coagulate and any potential pathogens are destroyed. A practical cue is that when done, the flesh becomes opaque and flakes easily with a fork. Use a thermometer to verify the temperature rather than relying on time alone. The other temperatures listed are used for different foods and do not meet the seafood safety standard.