A large spoon, used as a measure of the dose of a medicine, equivalent to about 4 fluidrams or 1/2 fluidounce or 15 mL. a household unit of volume or capacity; equivalent to three teaspoons or approximately 15 milliliters; in metric measurement, equal to 20 milliliters.
Fish has always had one temperature for being done. The internal temperature for a done fish should be 145 degrees. At this temperature the fish should be opaque throughout and flake easily when tested with a fork. Like you, I prefer my Salmon to be medium, so the internal temperature will not be 145. As far as the internal temperature for other fish. I think you will need to test some fish to find the right internal temperature for the way you like your fish cooked. I know that on Cod and Halibut, I under cook mine a little so it is moister.
Cooking time for salmon depends on several factors, including the thickness of the fillet or steak and the temperature of the oven, but a good rule of thumb is to cook it for about 5 minutes per... Cooking time for salmon depends on several factors, including the thickness of the fillet or steak and the temperature of the oven, but a good rule of thumb is to cook it for about 5 minutes per...