What minimum internal temperature is often cited for thoroughly cooking fish to kill the larvae?
Answer
145°F (63°C)
Preventing infection relies heavily on heat treatment to ensure the destruction of the larval stages present in the fish tissue. The most dependable safety measure involves thorough cooking until the flesh reaches a sufficiently high internal temperature. The guideline frequently provided for achieving this level of safety is an internal temperature of approximately 145 degrees Fahrenheit, which is equivalent to 63 degrees Celsius. Reaching and maintaining this temperature throughout the thickest part of the fish guarantees the larvae are neutralized, rendering the food safe for consumption.
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