When cooking a fish fillet, it should reach a minimum internal temperature of 145˚F for 15 seconds.
- Fish fillets are created from fish flesh, which is composed of muscle tissue and fat rather than bones and organs. Fillets are frequently formed by cutting the fish parallel to the spine rather than perpendicular to the spine as with steaks.
- Although they are both very nutritious, salmon is superior since it contains vitamin D and beneficial omega-3 fatty acids. If you're seeking for more protein and less calories per serving, tuna is the winner.
- The meat of a fish which has been chopped or diced out of the bone by chopping longitudinally along one end of the fish corresponding to the backbone is known as a fillet. The word "fish" is derived from the French word filet, which signifies a thread or strip of meat.
Thus this is the temperature and time for cooking fish fillets.
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The Acts. In October of 1651, the English Parliament passed its Navigation Acts of 1651. These acts were designed to tighten the government's control over trade between England, its colonies, and the rest of the world. ... England's American colonies could only export their goods in English ships.
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Answer:
As a result , we must make choices. When we make a choice , that choice
necessarily means that we have to give up something . The something we give up
is called opportunity cost. Economists define opportunity cost as the next best
alternative or the highest valued alternative to the choice that was made.
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