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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.
Refer here to learn more about fish fillets: brainly.com/question/13602684
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MERCOSUR is an abbreviation of "Mercado Comun del Sur": common market of the South America: most of the eastern South American coutries are members of this common market.
It's a trade block of countries in South America which promotes free trade and free movement of people.
Echo effect.
The echo effect is a tool in social interactions that involves restating a speaker's words or message back to him or her. The echo effect is a useful and effective social tool wherein, you can restate a speaker's message to clarify it and demonstrate your understanding of it. Furthermore, people who adopt this technique in social interactions are perceived as more empathetic and caring compared to people who do not use this technique.
