What is the correct temperature for cooking fish and why is this important to cook fish?

The correct internal temperature for cooking fish is 145°F (63°C). Cooking fish to this temperature ensures that harmful bacteria and parasites are killed, making it safe to eat. Additionally, it helps achieve the desired texture and flavor, ensuring the fish is flaky and moist rather than dry or overcooked. Using a food thermometer is the best way to confirm that the fish has reached this safe temperature.