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Sous Vide 26
FISH AND SHELLFISH
Striped 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)
Sturgeon
"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)
Swordfish
"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)
Tilapia
"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)
Trout
"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)
Tuna
"Sushi", Rare 100ºF for 10 to 20 Min (37.8ºC)
"Sushi", Medium
Rare
129ºF for 10 to 30 Min (53.9ºC)
Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
Turbot
"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)
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