PRODUCTTIMETEMPERATURERECIPE
Baby squid7’55 ºC / 131 ºFCuttlefish confit, stew “a lo pelayo” and cream of sopako bread
Cod30’65 ºC / 149 ºFConfit cod; Cod and aubergine salad; Sous-vide cooked cod
Cuttlefish10h64 ºC / 147 ºF
Eel10’59 ºC / 138 ºF
Grouper fish14’55 ºC / 131 ºF
Hake12’60 ºC / 140 ºF
Horse mackerel18’55 ºC / 131 ºFHorse Mackerel with red peppers
Mackerel13’55 ºC / 131 ºFToast with marinated mackerel
Monkfish12’60 ºC / 140 ºF
Monkfish liver3h 15’65 ºC / 149 ºF
Red mullet5’55 ºC / 131 ºF
Salmon14’65 ºC / 149 ºFSalmon with curry; Salmon marinated in maple syrup; Salmon with ginger and lime oil.
Sea bass12’60 ºC / 140 ºFCured sea bass, avocado cream and pickles
Skate12’55 ºC / 131 ºF
Sole20’56 ºC / 132,8 ºF
Squid25’65 ºC / 131 ºFsautéed calamari
Sturgeon16’61 ºC / 142 ºF
Sword fish12-15’50 ºC / 122 ºF
Tuna11’50 ºC / 122 ºF
Tuna Belly (ventresca)8’50 ºC / 122 ºF
*Note: All cooking times and temperatures are approximate.