Salmon should be cooked to an internal temperature of 130 to 135 degrees F.
For pre-cooked ham, you need an internal temperature of 140 degrees F. For a non pre-cooked ham, you should cook it until the internal temperature reaches 160 degrees F.
What it is is salmon fat. What you do with it is up to you.
Reptiles are cold blooded and require the atmospheric heat to regulate their internal body temperature. If the outside temperature were to decrease by 20 c the internal temperature of the reptile would decrease 20C.
Sockey salmon King salmon Pink salmon Coho salmon Chinook salmon
It depends on what type of salmon you are talking about. Pick One: Chinook Salmon, Coho Salmon, Sockeye Salmon, or any other salmon.
155 F is a good temperature for salmon.
The internal temperature for shrimp should be 120 degrees F.
You want to smoke your salmon around 220 degrees F. for about 2 hours per pound. Watch the internal temperature and you'll be safe to eat this salmon when it reaches a temperature of 165 degrees F.
internal external not internal external not
Cooked salmon should not be left at room temperature for more than 2 hours. If it has been left out longer than that, it should be thrown out because bacteria can grow quickly at room temperature. If the salmon is smoked, it should not be left out at room temperature for more than 3 hours.
For medium pork, the internal temperature should be 140 to 145 degrees F.
The internal temperature for cooked turkey legs should be 165 degrees F.
The internal temperature for any size turkey should be 165 degrees F.
Ground beef should be cooked at a temperature of about 160 degrees Fahrenheit. That should be its minimum internal temperature. The external temperature to get it to such an internal temperature is up to you.
Salmon is best grilled over medium heat, around 325 degrees F.
Salmon use external fertilization
Yes you can. There are different types of worms that one can get from eating salmon. The way to prevent this is to freeze the salmon to -20 degrees Celsius for at least 24 hours before cold smoking the salmon. If the salmon is hot smoked to an internal temperature of at least 60 degrees Celsius then it will also be okay.