Our corporate chef Enrique Fleischmann has received the following question:
What fish do you recommend we include in our menu? It needs to withstand cooking at 65ºC for 1 h in order to pasteurise it so it can be prepared in advance.
This was our chef’s answer.
“Good morning,
In order to pasteurise a fish, we have to take a number of factors into
account. To help with this, I’m sharing with you a table that shows the
temperatures of greatest risk, as well as the cooking times and temperatures
required.
On the other hand, I think we should consider oily fish that are also
gelatinous and that allow us to maintain the best quality for the times and
temperatures that you mention. I’ve named some of the fish I think might go
well.
I hope this is helpful.
TUNA
BONITO TUNA
SALMON
COD
TURBOT
MACKEREL
EEL
You can see times and temperatures for each fish in our temperature
guide.
Thanks for your question.”
