Fish is cooked in order to produce changes in the texture and flavour of the product and to kill pathogenic microorganisms. Heating fish to an internal temperature above 66 °C or 150 °F (i.e., pasteurization conditions) is sufficient to kill the most resistant microorganisms. The cooking time must be closely regulated in order to prevent excessive loss of nutrients by heat degradation, oxidation, or leaching (the loss of water-soluble nutrients into the cooking liquid).