# A Unique Sous Vide Guide

**URL:** https://community.anovaculinary.com/t/a-unique-sous-vide-guide/473
**Category:** Anova Precision® Cooker
**Tags:** fish
**Created:** [May 15, 2015, 11:23pm UTC](https://community.anovaculinary.com/t/a-unique-sous-vide-guide/473 "2015-05-15T23:23:16Z")
**Posts on this page:** 1
**Page:** 1

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### Author: ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [May 15, 2015, 11:23pm UTC](https://community.anovaculinary.com/t/a-unique-sous-vide-guide/473/1 "2015-05-15T23:23:16Z")

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Have you ever wondered what our friends in Spain are cooking? Here is a time and temperature guide for some items you do not see every day in most places. I had the monk fish liver in Japan (steamed not sous vide) a long time ago and it was delicious. There is currently a concern that they are over fished so you should try something else from the list if you can get it.  
  
[Temperature & Time Guides |&nbsp;Sous Vide Cooking](http://www.sous-vide.cooking/sous-vide-cooking/process/temperature-guide/)