What is the correct internal temperature for cooking seafood?

The correct internal temperature for cooking seafood is 145°F. This temperature is essential to ensure that seafood, including fish and shellfish, is thoroughly cooked and safe to eat. Cooking seafood to this temperature helps eliminate harmful bacteria and parasites that could pose health risks. At 145°F, the flesh of the seafood should be opaque and separate easily with a fork, indicating that it has reached a safe and desirable doneness level. Understanding this temperature is crucial for food safety in food service environments, where improper cooking can lead to foodborne illnesses.