What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds before serving?

Raw freshwater fish, seafood, shellfish, and crustaceans should be cooked to a minimum internal temperature of 145°F for at least 15 seconds. Some examples of shellfish and crustaceans are: shrimp, crayfish, crab, lobster, clams, scallops, oysters, and mussels.