Not really, first of all, that depends on what fish you pick. If some from sea of "normal" temperature, than they can have similar temperature optimum, but if you pick some polar fish, than its protein will have definitelly lower T optimum and also will be more T stable, because the fish must live in cold enviroment and it can’t regulate its temperature as mammals can 😉

just to add to the info
plants have diff plants with diff enzymes working at diff optimum temp.
the root enzymes work at temp lower than that of the shoot.
what do you think jackbean?
he is the botanist though.

Why, the hell, did I tell you? 🙄 😆
Actually, I don’t think so. I’m not so much experienced, but from my field of study, most of the enzymes are expressed through the whole plant (at different tissues or organs, but throughout whole plant, you can’t say, it’s strictly root enzyme).
Regarding the temperature optimum, I don’t think, they have several forms differentiated by the T optima, it is probably usually lower, than 37°C, usually it’s a priori taken as 30°C, but e.g. I found with my enzyme, that althrough everybody said, it’s highly unstable, it’s T optima was about 40°C with 1 hour incubation and about 37°C with 3 hour incubation
(previous reports said, that it’s inactivated after like 20 minutes @ 37°C)

Probably yes