Description
Sustainable seafood is cooked to precise temperatures that eliminate pathogens while preserving moisture and flavor, and is sourced from MSC‑certified species to protect marine ecosystems.
Technical
Cooking fish at 63 °C (145 °F) denatures proteins enough to kill Salmonella and Vibrio but keeps the muscle fibers intact, whereas temperatures above 68 °C (155 °F) cause excessive protein denaturation and texture loss. Sous‑vide at 60 °C (140 °F) for 1–2 h maintains native protein structure, minimizing shrinkage and preserving tenderness. Lipid oxidation accelerates above 71 °C (160 °F), producing off‑flavors that can be mitigated by antioxidants such as vitamin E or rosemary extract.
Science
Primary Reaction
Protein denaturation and lipid oxidation
Sensory Profile
Aroma ()
Origin & History
Civilization