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.
Place fillets or steaks on greased broiling pan. The surface of the halibut should be 3 to 4 inches from the broiler, but no closer. If you are using a marinade, brush the fish often. Broil 10 to 15 minutes or until halibut barely flakes with a fork. If it flakes easily then it is most likely already overcooked. Grilling: This is probably the quickest