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@Mark n Baldwin has these fish pasteurization temps. Its table 3.1 in the link...or just click on 'fish pasteurization " in the table of contents. He directly addresses cook/chill of fish in the table
https://www.douglasbaldwin.com/sous-vide.html#Table_3.1
I agree with @btbyrd , I think you'll end up over cooking the fish. If its salmon, for example, much over 130F starts to get dry.
Baldwin has these fish pasteurization temps. Its table 3.1 in the link...or just click on 'fish pasteurization " in the table of contents. He directly addresses cook/chill of fish in the table
https://www.douglasbaldwin.com/sous-vide.html#Table_3.1
I agree with @btbyrd , I think you'll end up over cooking the fish. If its salmon, for example, much over 130F starts to get dry.
Baldwin has these fish pasteurization temps. Its table 3.1 in the link...or just click on 'fish pasteurization " in the table of contents.
https://www.douglasbaldwin.com/sous-vide.html#Table_3.1
I agree with @btbyrd , I think you'll end up over cooking the fish. If its salmon, for example, much over 130F starts to get dry.
