Template: SV-FishAndSeafood: Difference between revisions
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(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 and Seafood Sous-vide cooking times and temperatures==== | |||
The cooking times and temperatures for cooking fish, seafood, shellfish and octopus in a sous-vide water bath. | |||
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|[[Trout]]||49°C||''120°F''||40 minutes ||45 minutes | |[[Trout]]||49°C||''120°F''||40 minutes ||45 minutes | ||
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|[[Tuna]] ''fresh''||43°C||''110°F''||25 minutes ||35 minutes | |||
|- style="background: #f8f2d7;" | |||
|[[Octopus]]||82°C ||''180°F''||4 hours ||4 hours 30 minutes | |[[Octopus]]||82°C ||''180°F''||4 hours ||4 hours 30 minutes | ||
Latest revision as of 10:05, 26 January 2025
Fish and Seafood Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking fish, seafood, shellfish and octopus in a sous-vide water bath.
| 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 |
| Tuna fresh | 43°C | 110°F | 25 minutes | 35 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 |