FISH AND SHELLFISH
Striped Bass
Turbot
"Sushi", Rare
104ºF for 10 to 30 Min (40.0ºC)
"Sushi", Medium
129ºF for 10 to 30 Min (53.9ºC)
"Sushi", Medium
122ºF for 10 to 30 Min (50.0ºC)
Rare
Rare
Medium Rare
132ºF for 10 to 30 Min (55.6ºC)
Medium Rare
132ºF for 10 to 30 Min (55.6ºC)
Medium
140ºF for 10 to 30 Min (60.0ºC)
Medium
140ºF for 10 to 30 Min (60.0ºC)
Sturgeon
"Sushi", Rare
104ºF for 10 to 30 Min (40.0ºC)
"Sushi", Medium
122ºF for 10 to 30 Min (50.0ºC)
Rare
Medium Rare
132ºF for 10 to 30 Min (55.6ºC)
Medium
140ºF for 10 to 30 Min (60.0ºC)
Swordfish
"Sushi", Rare
104ºF for 10 to 30 Min (40.0ºC)
"Sushi", Medium
122ºF for 10 to 30 Min (50.0ºC)
Rare
Medium Rare
132ºF for 10 to 30 Min (55.6ºC)
Medium
140ºF for 10 to 30 Min (60.0ºC)
Tilapia
"Sushi", Rare
104ºF for 10 to 30 Min (40.0ºC)
"Sushi", Medium
122ºF for 10 to 30 Min (50.0ºC)
Rare
Medium Rare
132ºF for 10 to 30 Min (55.6ºC)
Medium
140ºF for 10 to 30 Min (60.0ºC)
Trout
"Sushi", Medium
122ºF for 10 to 30 Min (50.0ºC)
Rare
Medium Rare
132ºF for 10 to 30 Min (55.6ºC)
Medium
140ºF for 10 to 30 Min (60.0ºC)
Tuna
"Sushi", Rare
100ºF for 10 to 20 Min (37.8ºC)
"Sushi", Medium
129ºF for 10 to 30 Min (53.9ºC)
Rare
Medium Rare
132ºF for 10 to 30 Min (55.6ºC)
S
ART
KITCHEN