What is the required cooking temperature for fish to ensure it is safe to consume?

The required cooking temperature for fish to ensure it is safe to consume is 145°F (63°C) for at least 15 seconds. Cooking fish to this temperature effectively eliminates harmful pathogens that may be present, such as viruses and bacteria that can lead to foodborne illnesses. The specific time of 15 seconds at this temperature is crucial, as it allows for sufficient heat penetration to ensure that the product is safely cooked throughout, not just on the surface.

Other cooking temperatures listed may not adequately ensure food safety for fish, as they do not meet the necessary standards set by food safety guidelines. It's important to follow the recommended cooking temperatures to protect public health and ensure that seafood is safe for consumption.