To minimize the risk of intestinal parasites, fish should be cooked to what minimum temperature?

Cooking fish to a minimum temperature of 145°F is essential for minimizing the risk of intestinal parasites. At this temperature, any potential parasites present in the fish are effectively killed, making it safe for consumption. This standard is based on food safety guidelines, which aim to ensure that pathogens are destroyed and that the food is safe to eat.

Cooking fish to this specific temperature not only protects against parasites but also helps to ensure that the fish is tender and maintains its quality. When fish reaches this temperature, the flesh becomes opaque and flakes easily with a fork, indicating that it has been adequately cooked.

The other temperatures listed do not provide the same level of safety against intestinal parasites. For example, cooking fish to 125°F may not be sufficient to kill all potential parasites, thus posing a health risk. The same goes for temperatures lower than 145°F. Temperatures above 145°F, while they may kill parasites, can lead to overcooking, which negatively affects the texture and flavor of the fish. Hence, the established minimum of 145°F strikes a balance between safety and maintaining the desired quality of the fish.