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Cooking Fish Safely
What Experts Say
As a rule, cook all meats thoroughly to reduce your risk of contracting a micro-organism. In the United States and Japan, more people get sick from eating fish served at home than from fish served in sushi restaurants.
According to the FDA, you should cook most seafood to an internal temperature of 145 degrees for 15 seconds. If you don't have a thermometer, follow these guidelines:
- When you slip the point of a sharp knife into the flesh, the edges should appear opaque and the center slightly translucent.
- Let the fish stand for 3-4 minutes to finish cooking.
- Shrimp and lobster turn red when cooked....
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