Tag: Skate wing
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
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