AAA Food Manager Certification Practice Test

What cooking temperature is recommended for fish served immediately?

1. 125 degrees F

2. 135 degrees F

3. 145 degrees F

4. 155 degrees F

The correct answer is: 145 degrees F

The recommended cooking temperature for fish served immediately is 145 degrees Fahrenheit. This temperature ensures that the fish is cooked sufficiently to kill harmful pathogens and parasites that can be present in raw or undercooked fish. Cooking fish to this temperature helps to ensure food safety while also maintaining an optimal texture and flavor. Fish cooked to this temperature is typically flaky and moist, providing the best eating experience. Additionally, this standard aligns with guidelines established by food safety authorities, which emphasize the importance of cooking seafood at this temperature to avoid foodborne illnesses. Lower cooking temperatures, such as 125 degrees F or 135 degrees F, may not adequately eliminate harmful bacteria, making the food unsafe for consumption. Cooking at 155 degrees F, while safe, may lead to a loss of desirable taste and texture in the fish, which is why 145 degrees F is the ideal target for fish served immediately.