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 each halibut steak on top of a hot cedar plank and put the planks into a roasting pan large enough to hold them all side by side. Put the roasting pan into the oven and cook for 8 to 10 minutes, or until the fish is cooked to the desired degree of doneness and the butter has melted into a browned crust. 1 1/2 to 2 pounds halibut fillet, all skin and bones removed. 2  Salt and pepper. 3  4 untreated cedar wood planks or shingles, 4-inches by 6-inches by 1/2-inch, soaked in warm water for 30 minutes.