Confied Tuna replacement

Hi all,

Has anybody tried the CS confied tuna (https://www.chefsteps.com/activities/albacore-confit-to-replace-that-sad-can-o-tuna) with any other fish? I am thinking Salmon or catfish.

I am also a bit concerned by the 45°C temperature for only 1h30... That's rather low temperature and certainly not the duration to be out of the danger zone... so how long would these jars preserve?...

Thanks

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Comments

bkeene12

"so how long would these jars preserve?..."

They say you can store this confit in the fridge for two to three days.

FrankM_3301

Food safety is a result of the interaction between temperature and time, not just temperature. This will help you.

Francois_346702

Hi Frank,

Yes I of course know that... and that is what I say that 45°C for 1h30 does not put it on the safe side...

Thanks anyways ;-)

Francois_346702

Thanks Bobby, had not seen that...

montebello1964

Sous vide fish is usually not cooked at a temp & time that results in pasteurization. Most experts recommend keeping the time in the so-called "danger zone" to less than 2-4 hours. So this would meet that rule. If it was pasteurized, assuming correct cooling and refridgeration practices, you could refer to the text following Table 1.1 in Baldwin for an estimate for how long it can be stored (it depends greatly on how cold your fridge is). In this case, I would be more conservative, since it wasn't pasteurized to start with.