Sous Vide Cooking

Tag: Alaska halibut

Fish core temperature and cooking time advised for sous vide cooking by Viktor Stampfer

by 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

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