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Why would you cook fish sous vide only to an internal temperature of 50˚C?

UnlceTony

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7 years ago

Why would you cook fish sous vide only to an internal temperature of 50˚C?

Why would you cook fish sous vide only to an internal temperature of 50˚C?

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asmithers

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UnlceTony Author

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7 years ago

I appreciate what you did here, answered it right Smiling Face with Open Mouth

Smiling Face with Open Mouth

africa143

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Yesterday

Good timing, thanks!

jamiebonf99

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2 hours ago

Correct

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TY

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