Idunno, I'm not a quality control type, minimum cooking temps probably would be more correct.
I have been schooled on the machinery that cuts and vacuum packs fish at high rates if speed.
When you have to get rid of a half million pounds of fish a day and the order is 6 oz portions all vacuum sealed ya have to move really fast.
QC was all over the machinery, bacteria was not a issue with intended to be cooked products.
The more fun stuff is the living creatures present in our food. When freezing fish, the parasites migrate up. It's best to freeze it skin up if you want to hide the parasites from QC inspections.
I messed with this kinda stuff. Can't find a good video of the high speed vac-paks that these robotics were feeding. I installed these and would get the call if they weren't running smooth, or if one of those little portions weighed a gram or two over 6. Oz.
Just cook your fish...the entire world eats outta vac-paks.
