Steam cooking
51
The durations given in the chart are guidelines for fresh fish. We recommend se‐
lecting the shorter cooking duration quoted to start with. If the fish is not cooked
sufficiently after the shorter time, it can be put back in the steam oven and cooked
for longer.
Fish
[°C]
[min.]
Eel
100
5–7
Perch fillet
100
3–5
Bream/Snapper fillet
85
3–5
Trout, 250 g
90
8–12
Halibut/Trumpeter fillet
85
4–6
Blue eye trevalla/Ling fillet
100
6
Carp, 1.5 kg
100
18–25
Salmon fillet
100
4–8
Salmon steak
100
8–10
Ocean trout/Rainbow trout
90
8–10
Basa fillet
85
3
Rosefish fillet
100
6–8
Jackass morwong fillet/Terakihi fillet
100
4–6
Flounder fillet
85
4–5
Stargazer/Monkfish fillet
85
6–8
Sole fillet
85
3
Turbot fillet
85
5–8
Tuna fillet
85
4–8
Pikeperch fillet
85
4
Temperature /
Duration
Summary of Contents for DG 6401
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