What is the proper temperature for cooking seafood?

The proper temperature for cooking seafood is 145°F. This temperature ensures that seafood is cooked thoroughly, which is essential for killing harmful bacteria and parasites that could be present in raw or undercooked fish and shellfish. Cooking seafood to this temperature not only contributes to food safety but also helps maintain the desired texture and flavor, ensuring a pleasant dining experience.

While other temperatures are specified for different types of food—such as poultry or reheating leftovers—the guideline for seafood specifically indicates 145°F as the safe cooking temperature to achieve a thorough cook without over-drying the delicate proteins typically found in fish and shellfish.