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.
The bone may be removed, but that will cause the steak to dry out during cooking. Salmon must always be cooked at about 400Â° Farenheit for optimal results. Fish cooks fast and must be baked at a high temperature to kill bacteria and cook the flesh evenly. The lowest possible temperature to cook Salmon is 350Â°, but this may result in a dried fish, unless it is completely wrapped in foil. For optimal baking results, each fillet or steak should be coated with olive oil, margarine or butter and then about 1 teaspoon of lemon juice should be drizzled over it.