Seafood has a lower minimum internal cooking temperature than other foods. Most seafood, which includes fish, shellfish, and crustaceans need to be cooked to a minimum internal temperature of 145⁰F to kill any bacteria or parasites that might be present in the seafood. The temperature is lower for seafood due to the structure of the protein. This temperature does not apply to sushi grade tuna. It is flash frozen and is safe to be eaten as is. The main concern with fish is anisakiasis, which is a parasitic worm that grows in fish. The freezing process kills the worms and cooking seafood to 145⁰F also kills the parasite or any bacterial concerns.