| Baby squid | 7’ | 55 ºC / 131 ºF | Cuttlefish confit, stew “a lo pelayo” and cream of sopako bread |
| Cod | 30’ | 65 ºC / 149 ºF | Asian-style confit cod; Cod and aubergine salad; Sous-vide cooked cod; Sous-vide cod brandade toast; Cod in green sauce |
| Cuttlefish | 10h | 64 ºC / 147 ºF | |
| Eel | 10’ | 59 ºC / 138 ºF | |
| Grouper fish | 14’ | 55 ºC / 131 ºF | |
| Hake | 12’ | 60 ºC / 140 ºF | Hake with kokotxas, parsley sauce, and clams; Fried marinated hake with kimchi mayonnaise |
| Horse mackerel | 18’ | 55 ºC / 131 ºF | Horse Mackerel with red peppers |
| Mackerel | 13’ | 55 ºC / 131 ºF | Toast with marinated mackerel; Mackerel preserve with herbs |
| Monkfish | 12’ | 60 ºC / 140 ºF | Roasted monkfish |
| Monkfish liver | 3h 15’ | 65 ºC / 149 ºF | |
| Red mullet | 5’ | 55 ºC / 131 ºF | Cured red mullet, mandarin orange, and coriander |
| Salmon | 14’ | 65 ºC / 149 ºF | Salmon with curry; Salmon marinated in maple syrup; Salmon with ginger and lime oil; Salmon gravlax, herbs, and pickled cucumber |
| Sea bass | 12’ | 60 ºC / 140 ºF | Cured sea bass, avocado cream and pickles; Sea bass fillet |
| Skate | 12’ | 55 ºC / 131 ºF | |
| Sole | 20’ | 56 ºC / 132,8 ºF | Sole à la meunière |
| Squid | 25’ | 65 ºC / 131 ºF | sautéed calamari |
| Sturgeon | 16’ | 61 ºC / 142 ºF | |
| Sword fish | 12-15’ | 50 ºC / 122 ºF | |
| Tuna | 11’ | 50 ºC / 122 ºF | |
| Tuna Belly (ventresca) | 8’ | 50 ºC / 122 ºF | |
