Fish core temperature and cooking time advised for sous vide cooking by Viktor Stampfer
by jean-francois on Jun.03, 2009, under Recipes, Time and Accurate Temperature
Core temperature and cooking time is key for cooking sous vide. Find bellow what is advised by Viktor Stampfer especially for fish products.
| Weight | Core °C | Water bath °C | Core Cooking Time (min.) | Comments | |
|---|---|---|---|---|---|
| Alaska Halibut | 720 g | 54 | 56 | 8 | |
| Turbot | 80 g | 54 | 56 | 10 | |
| Tuna Médaillon | 480 g | 54 | 56 | 20 | Each piece should be 4-5 cm by 12 cm |
| Cod Fillet | 80 g | 54 | 56 | 10 | |
| Skate wings | 2 fillets | 54 | 56 | 25 | |
| Salmon | 300 g | 54 | 56 | 10 | |
| Stuffed octopus | 2.5 Kg | 66 | 85 | 36 hours | chille 24 hours before serving |
Jean-François
3 Comments for this entry
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June 8th, 2009 on 9:39 PM
Thanks for this information – everybody writes about meat but especially fish-informations are rare – very helpful…
June 15th, 2009 on 8:15 AM
Thanks LAVA,
By the way I like very much the La-va 100 I purchased some weeks ago. It is an excellent vacuum machine. The only critic I would make about it is that this is not compact equipment. On the other hand compact vacuum machine don’t have such vacuum capabilities.
I am pleased to share the cooking temperatures and time that I found. You are right, cooking sous vide information about fish is difficult to find on the net. I found some more fish sous vide cooking temperature and time that I’ll probably post tomorrow.
Jean-François
December 25th, 2009 on 7:40 AM
Very helpful!