Undercooking is the most common mistake when cooking fish.

This statement is true. Undercooking fish is a common mistake when cooking it. Fish should be cooked to an internal temperature of 145°F (63°C) to ensure that it is safe to eat and fully cooked. Overcooking fish can also result in dry, tough, and flavorless fish. It is important to cook fish just until it is opaque and flakes easily with a fork. The cooking time will depend on the thickness of the fish and the cooking method used.