|Davidson, Alan. "Fish." The Oxford Companion to Food. 1999.||"A fish is cooked when its innermost parts have reached a temperature of about 63 °C."||63 °C|
|McGee, Harold. "Fish."On Food and Cooking the Science and Lore of the Kitchen. 2004.||"Low temperature cooking … the oven is set for temperatures as low as 95-110 °C."||95-110 °C or 260 °C|
|"High temperature cooking … a 260 °C oven can also be used to "oven fry" pieces of fish …."|
|US Food and Drug Administration, January-February 1991.||"Seafood should be thoroughly cooked to an internal temperature of at least 63 °C."||63 °C, 68 °C, 74 °C|
|"Fish that's ground or flaked such as a fish cake should be cooked to at least 68 °C."|
|"Stuffed fish to at least 74 °C."|
|Hoyle E.H. Clemson Extension, June 30, 1914.||"At 232 °C bake for 10 minutes per inch thickness of the fish, turning the fish halfway through the cooking time."||232 °C|
|Silva Stephanie. Recipe Archives, 1993-2003.||"Bake at 450 degrees. After 30 minutes, check if the fish is ready."||232 °C|
High in protein, fish is highly recommended in everyone's diet. Containing Omega 3 fatty acids, which are heart friendly, can lead to a longer life span. To preserve important proteins and minerals in fish, it must be cooked at the right temperature and right timing. With over fifty different kinds of edible fish each must be cooked at its own unique temperature for maximum quality.
According to the US Food and Drug Administration they suggest that cooked fish should reach an internal temperature of 63 °C (145 °F) before eating. However, many regular homeowners often follow the 10-minute rule. Here fish should be baked at 230 °C (450 °F) for at least 10 minutes per inch thickness of the fish. This way it ensures that the deepest parts of the fish are cooked and ready to eat.
The desirable temperature while cooking fish seems to be around 232 °C. Many cookbooks concur with this temperature of cooking and suggest similar temperatures in their recipes. Also, the inner temperature of the fish should be around 63 °C (145 °F) before it is safe to be eaten.
By cooking at 230 °C (450 °F) may not give you the maximum flavor of the fish or full share of protein. However, in the end it is more important that we eat fish that is safe and edible for us.
Lorant Lee -- 2006