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  2. Haddock - Wikipedia

    en.wikipedia.org/wiki/Haddock

    The haddock is a demersal species which occurs at depths from 10 to 450 m (33 to 1,500 ft; 5.5 to 250 fathoms), although it is most frequently recorded at 80 to 200 m (300 to 700 ft; 40 to 100 fathoms). It is found over substrates made up of rock, sand, gravel or shells and it prefers temperatures of between 4 and 10 °C (39 and 50 °F).

  3. This Is The Best Place To Put A Thermometer In A Turkey - AOL

    www.aol.com/best-place-put-thermometer-turkey...

    Following temperature guidelines is key to making sure your turkey is safe to serve. The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F in the ...

  4. Poaching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Poaching_(cooking)

    The liquid should ideally be around 70–85 °C (158–185 °F), but when poaching chicken, the chicken must reach an internal temperature of at least 74 °C (165 °F) in the core to be eaten safely. A significant amount of flavor is transferred from the food to the cooking liquid, and so making stock. For maximum flavor, the cooking liquid ...

  5. Fish as food - Wikipedia

    en.wikipedia.org/wiki/Fish_as_food

    The popularity of such raw fish dishes makes it important for consumers to be aware of this risk. Raw fish should be frozen to an internal temperature of −20 °C (−4 °F) for at least 7 days to kill parasites; home freezers may not be cold enough. [47] [48]

  6. Insect thermoregulation - Wikipedia

    en.wikipedia.org/wiki/Insect_thermoregulation

    The pre-flight warm-up behavior of a moth. Insect thermoregulation is the process whereby insects maintain body temperatures within certain boundaries.Insects have traditionally been considered as poikilotherms (animals in which body temperature is variable and dependent on ambient temperature) as opposed to being homeothermic (animals that maintain a stable internal body temperature ...

  7. Thanksgiving turkey: Safe internal temperature, where to ...

    www.aol.com/thanksgiving-turkey-safe-internal...

    In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry.

  8. Don't Trust The Pop-Up Thermometer In Your Turkey—Here's Why

    www.aol.com/dont-trust-pop-thermometer-turkey...

    The United States Department of Agriculture states that the internal minimum temperature of a turkey needs to reach 165°F to be safe. "People should avoid relying solely on pop-up thermometers to ...

  9. Scrod - Wikipedia

    en.wikipedia.org/wiki/Scrod

    Scrod or schrod (/ ˈ s k r ɒ d /) is a small cod or haddock, and sometimes other whitefish, used as food. It is usually served as a fillet , though formerly it was often split instead. In the wholesale fish business, scrod is the smallest weight category of the major whitefish. [ 1 ]