What is the minimum internal cooking temperature and time recommended for fish and shellfish?

• A. 145°F for less than a second
• B. 155°F for 15 seconds
• C. 165°F for 15 seconds
• D. 135°F for 10 seconds

Answer: (A)

Seafood safety hinges on reaching a specific internal temperature for seafood to ensure pathogens are inactivated. For fish and shellfish, the minimum internal cooking temperature is 145°F (63°C), and you should hold it at that temperature for at least 15 seconds to ensure even heat penetration throughout the item. The idea of 145°F for less than a second won’t give heat enough time to reach the center, so it isn’t considered safe cooking. Other temperatures are used for different foods or purposes: 155°F for 15 seconds applies to ground meats, 165°F for 15 seconds to poultry and certain reheating steps, and 135°F for 10 seconds is a hot-holding guideline, not a cooking requirement.