What temp should you eat fish at?

It's important to cook fish to a safe internal temperature to kill harmful bacteria. The recommended internal temperature for cooked fish is 145°F (63°C).

Here's a breakdown:

* 145°F (63°C): This temperature is generally considered safe for all types of fish, including fillets, steaks, and whole fish.

* For tuna: Some sources recommend cooking tuna to 145°F (63°C) for a medium-rare doneness, while others suggest a higher temperature of 155°F (68°C) for a more well-done texture.

Tips for checking fish temperature:

* Use a food thermometer: Insert the thermometer into the thickest part of the fish, making sure not to touch any bones.

* Don't rely on visual cues: Fish can sometimes appear cooked even if it hasn't reached a safe internal temperature.

Remember: Always cook fish thoroughly to ensure food safety. If you're unsure, err on the side of caution and cook it longer.