What is one key indicator of a proper cooking temperature for seafood?

The key indicator of a proper cooking temperature for seafood is 145 degrees Fahrenheit. Cooking seafood to this temperature ensures that it is safe to eat by effectively killing harmful microorganisms and parasites that could pose health risks. The recommendation of 145 degrees is based on food safety guidelines that aim to minimize the risk of foodborne illnesses associated with seafood consumption. At this temperature, fish should also appear opaque and separate easily with a fork, which indicates it is properly cooked and safe to eat. This temperature is widely recognized by food safety authorities, emphasizing its importance in maintaining public health standards in food preparation.