Utah Food Safety Practice Test

What is the minimum cooking temperature for a whole fish?

1. 130 degrees Fahrenheit

2. 145 degrees Fahrenheit

3. 160 degrees Fahrenheit

4. 170 degrees Fahrenheit

The correct answer is: 145 degrees Fahrenheit

Cooking whole fish to a minimum temperature of 145 degrees Fahrenheit is essential for ensuring the safety of the food. At this temperature, harmful bacteria and parasites that may be present in the fish are effectively killed, reducing the risk of foodborne illness. The temperature guideline of 145 degrees comes from food safety standards, which indicate that fish should reach this internal temperature to ensure it is safely cooked for consumption. This temperature also helps achieve a desirable texture and flavor for the fish, making it moist and tender. While other temperatures are higher, such as 160 or 170 degrees, they are unnecessarily high for cooking fish, potentially leading to a dry texture. Meanwhile, 130 degrees is too low to ensure safety, as it does not guarantee that pathogens are eliminated. Therefore, cooking whole fish to 145 degrees Fahrenheit strikes a balance between food safety and quality.