What is the minimum temperature for a filet of fish?

The minimum temperature for a filet of fish is 145°F. Cooking fish to this temperature ensures that it is safe to eat by effectively killing harmful bacteria that could cause foodborne illnesses. Fish cooked to 145°F should be opaque and easily flaked with a fork, which is an important quality indicator for both safety and texture. Cooking at or above this temperature also helps preserve the quality and flavor of the fish, ensuring a satisfying dining experience.

Preparation and handling practices at restaurants, especially in a fast-food environment like McDonald's, must adhere strictly to food safety guidelines to protect customers and maintain health standards. It's important to check and monitor cooking temperatures consistently to avoid any risk of undercooking.