|
1
Fin Fish such as Salmon, Halibut, Tuna, Mahi-mahi, Catfish |
1
145ºF until flesh is opaque |
|
1
Shrimp, Lobster, Crab |
1
Unitl flesh is pearly and opaque |
|
1
Clams, Oysters, Mussels |
1
Shells open during cooking. Discard any unopened shells. |
|
1
Scallops |
1
Milky white color or opaque and firm |