Originally Posted by Hench

Specially frozen filets. Salmon, Cod, Basa, Haddock, Halibut, Sole,
pollock.

My 18 month old eats them all. We always buy frozen filets, try hard
not to buy Chinese (Basa comes from Asia anyways but) but nothing seems
to come from North American waters anymore.

My meat thermometers say cook fish well done between 60C and 65C but I
just open two packages I purchased at Price Club that say cook to a
minimum of 75C for Haddock and Cod. One is product is from Alaska USA
and the other is from China.

To date my kid has not shown any signs of sickness from frozen filets
cooked to 60 or 62 but am I just lucky and should we really be targeting
75 to 80C?