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Sous Vide 24
FISH AND SHELLFISH
Arctic Char
"Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC)
"Sushi", Medium
Rare
122ºF for 10 to 30 Min (50.0ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Medium 140ºF for 10 to 30 Min (60.0ºC)
Bass
"Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC)
"Sushi", Medium
Rare
122ºF for 10 to 30 Min (50.0ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Medium 140ºF for 10 to 30 Min (60.0ºC)
Black Sea Bass
"Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC)
"Sushi", Medium
Rare
122ºF for 10 to 30 Min (50.0ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Medium 140ºF for 10 to 30 Min (60.0ºC)
Bluefish
"Sushi", Medium
Rare
122ºF for 10 to 30 Min (50.0ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Medium 140ºF for 10 to 30 Min (60.0ºC)
Carp
"Sushi", Medium
Rare
122ºF for 10 to 30 Min (50.0ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Medium 140ºF for 10 to 30 Min (60.0ºC)
Catfish
"Sushi", Medium
Rare
122ºF for 10 to 30 Min (50.0ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Medium 140ºF for 10 to 30 Min (60.0ºC)
Cod
Rare 104ºF for 10 to 30 Min (40.0ºC)
"Sushi", Medium
Rare
129ºF for 10 to 30 Min (53.9ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Flounder
"Sushi", Medium
Rare
122ºF for 10 to 30 Min (50.0ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Medium 140ºF for 10 to 30 Min (60.0ºC)
Grouper
"Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC)
"Sushi", Medium
Rare
122ºF for 10 to 30 Min (50.0ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Medium 140ºF for 10 to 30 Min (60.0ºC)
Haddock
"Sushi", Medium
Rare
122ºF for 10 to 30 Min (50.0ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Medium 140ºF for 10 to 30 Min (60.0ºC)
Hake
"Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC)
"Sushi", Medium
Rare
122ºF for 10 to 30 Min (50.0ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Medium 140ºF for 10 to 30 Min (60.0ºC)
Halibut
"Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC)
"Sushi", Medium
Rare
129ºF for 10 to 30 Min (53.9ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Medium 140ºF for 10 to 30 Min (60.0ºC)
King Crab Tail 140ºF for 30 to 45 Min (60.0ºC)
Lobster
Medium Rare 126ºF for 15 to 40 Min (52.2ºC)
Medium 140ºF for 15 to 40 Min (60.0ºC)
Mackerel
"Sushi", Rare 109ºF for 10 to 30 Min (42.8ºC)
"Sushi", Medium
Rare
122ºF for 10 to 30 Min (50.0ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
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