Template:SV-FishAndSeafood

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Revision as of 14:47, 17 September 2024 by Chef (talk | contribs) (Created page with "<div class="wikitable-responsive"> {| class="wikitable" |- style="vertical-align:top;" !style="min-width: 40%;"|'''Fish type''' !style="min-width: 30%;" colspan=2|'''Temp.''' !style="min-width: 30%;" colspan=2|'''Sous-vide Cooking Time''' |- style="vertical-align:top; text-align: center;" |'''Fish Species''' |'''(°C)''' |'''(°F)''' |'''Min.''' |'''Max.''' |- style="background: #f8f2d7;" |Brill||49°C|| ''120°F''||35 minutes ||60 minutes |- style="background: #e6e6...")
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Fish type Temp. Sous-vide Cooking Time
Fish Species (°C) (°F) Min. Max.
Brill 49°C 120°F 35 minutes 60 minutes
Cod 55°C 131°F 15 minutes 30 minutes
Haddock 53°C 127°F 35 minutes 60 minutes
Hake 53°C 127°F 35 minutes 60 minutes
Halibut 50°C 122°F 20 minutes 40 minutes
Lemon sole 53°C 127°F 25 minutes 40 minutes
Mackerel 50°C 122°F 20 minutes 40 minutes
Monkfish 49°C 120°F 18 minutes 35 minutes
Red mullet 53°C 127°F 30 minutes 45 minutes
Salmon 50°C 122°F 20 minutes 35 minutes
Sardines 50°C 122°F 20 minutes 35 minutes
Sea bass 50°C 122°F 15 minutes 25 minutes
Trout 49°C 120°F 40 minutes 45 minutes
Octopus 82°C 180°F 4 hours 4 hours 30 minutes
Fish type Temp. Sous-vide Cooking Time
Shellfish (°C) (°F) Min. Max.
King prawns 55°C 131°F 20 minutes 25 minutes
Prawns (shrimp) 55°C 131°F 10 minutes 15 minutes
Lobster (add butter and herbs) 55°C 131°F 1 hour 1 hour 10 minutes
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