Fish & Food Safety

For food safety, the USFDA recommends that most fish should be cooked to an internal temperature of 145° F (63° C); however, in most cases that will make the fish overcooked. This recommendation takes into consideration the potential for food borne illnesses; mostly due to unsafe handling of fish from the time it was caught to how it was stored and when it was ultimately cooked. While many types of fish can be eaten raw or even cooked to lower temperatures, if you are at all concerned, follow these recommendations accordingly.