Small Intestine â nearly all chemical digestion and nutrient absorption occurs in small intestineâ the longest part of the digestive tract â¢ 2.7 to 4.5 m long in a living personâ¢ 4 to 8 m long in a cadaver where there is no muscle tone â âsmallâ intestine refers to the diameter not length â¢ 2.5 cm (1 inch).mall Intestine â nearly all chemical digestion and nutrient absorption occurs in small intestineâ the longest part of the digestive tract â¢ 2.7 to 4.5 m long in a living personâ¢ 4 to 8 m long in a cadaver where there is no muscle tone â âsmallâ intestine refers to the diameter not length â¢ 2.5 cm (1 inch).
Cooking a whole fish in foil will take much longer, perhaps around 40 - 50 minutes. Calculate 15 minutes per half kilo of fish plus an additional 15 minutes.enerally, calculate 10 minutes baking time per 1 inch (2.5 cm), measured at the thickest part of the fish. Thin fillets usually take 15 minutes, whilst small steaks approximately 10 - 15 minutes.
Poaching fish can be done on the stove top or in the oven. The poaching method is cooking just below the boiling point of 212 degrees at sea level. Place the fish in the poaching liquid, water, juice, wine or milk, cover and cook for approximately eight to 10 minutes for fillets or 15 to 20 minutes for whole fish.Test for doneness using a meat thermometer.lace the fish in the poaching liquid, water, juice, wine or milk, cover and cook for approximately eight to 10 minutes for fillets or 15 to 20 minutes for whole fish. Test for doneness using a meat thermometer.