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Food
Duck
breast
boneless
Turkey
breast
boneless
11.5 SousVide Cooking: Fish
and seafood
• Look at the table to prevent
undercooking. Do not use fish
portions of a larger thickness than the
table show.
Food
Sea bream
fillet
Sea bass
fillet
Cod fish
Scallops
Mussels
with shell
Prawns
without
shell
Octopus
Trout fil‐
1)
let
Salmon fil‐
1)
let
1) To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 litre of water)
for 30 min and dry with a paper towel before you put it in a vacuum bag.
Thick‐
Amount
ness of
of food
food
for 4 per‐
sons (g)
2 cm
900
2 cm
800
Thickness
Amount of
of food
food for 4
persons
(g)
4 fillets 1
500
cm
4 fillets 1
500
cm
2 fillets 2
650
cm
big size
650
1000
big size
500
1000
2 fillets 1.5
650
cm
3 cm
800
Tempera‐
Time
ture (°C)
(min)
65
100 - 110
70
75 - 85
• Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
• Add a cup of water in the vacuum bag
when you cook the mussels.
Tempera‐
Time
ture (°C)
(min)
70
25
70
25
65
70 - 75 2
60
100 -
110
95
20 - 25 2
75
26 - 30 2
85
100 -
110
65
55 - 65 2
65
100 -
110
Shelf po‐
Water in
sition
the water
drawer
(ml)
2
500
2
650
Shelf
Water in the
posi‐
water drawer
tion
(ml)
2
400
2
400
600
2
500
500
400
2
650 + 350
500
2
600
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