In particular, the goals of this report are to. 1  Standardize and clarify ABS terminology. 2  Inform the survey industry about frame building and frame characteristics. 3  Comment on frame enhancements and the benefits and risks. 4  Discuss sample design possibilities with ABS. 5  Discuss data collection methodology with ABS.
Halibut â 130Â°F. Halibut is a very firm fish and holds together well in cooking. This makes it particularly good for grilling. Too often it is overcooked and dry â the center should be just becoming opaque. It is done when it reaches an internal temperature between 130 and 135Â°F.
Temperatures are higher for broiling than for roasting; the broil indicator of a household range is typically set around 550 Â°F (288 Â°C), whereas larger commercial appliances broil between 700 and 1,000 Â°F (371 and 538 Â°C). Fish, fowl, and most red meats are suitable for broiling.