I thought it would be interesting to update the information available to me about cooking fish sous vide, especially since I had the opportunity to have a look to Heiko Antoniewicz’s book called “Werwegen Kochen” which means “Daring Cooking” in German.

The first table is a compilation of Viktor Stampfer’s recipes about cooking fish and ICC Roner Compact manual cooking information. The tables indicate both the core temperature of the fish and the cooking time at this temperature.

The second table illustrates the different core temperatures (not available for Heiko Antoniewicz) and cooking times chosen for the same fish by different cooks.

Table 1



Weight Core °C Water bath °C Core Cooking Time (min.)* Comments Viktor Stampfer Alaska Halibut 720 g 54 56 8 Skate wings 2 fillets 54 56 25 Stuffed octopus 2.5 Kg 66 85 36 hours chille 24 hours before serving ICC Roner Manual Mackerel 43 43 8 to be served immediately Sea Bass 50 60 15 to be grilled 2 min Monkfish 48 60 12 to the furnace for some secondes Ray 50 55 10 to be served immediately Heiko Antoniewicz Dover Sole 62 14 roast in butter for 2 min Haddock 56 15 blow torch to scruch the skin Carp 56 10 under grill or salamander for 1 min Sturgeon 56 14 blow torch

(*) If core temp. available otherwise cooking time at water bath temp.

Table 2



Cook name Core °C Water bath °C Core Cooking Time (min.)* Comments Tuna ICC Roner manual 38 50 11 to be grilled 2 min Tuna Viktor Stampfer 54 56 20 Each piece should be 4-5 cm by 12 cm Cod fish ICC Roner manual 38-40 50 12 to be served immediately Cod fish Viktor Stampfer 54 56 10 Cod fish Heiko Antoniewicz 56 15 under salamander or oven for 2 min Salmon ICC Roner manual 38 50 12 to be served immediately Salmon Viktor Stampfer 54 56 10 Turbot Viktor Stampfer 54 56 8 to the furnace for some secondes Turbot Heiko Antoniewicz 56 12 fry in butter

(*) If core temp. available otherwise cooking time at water bath temp.

Jean-François