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Cooking seafood and some cuts of meat at home can be daunting, but with the help of our fish and meat thermometer (temperature probe) your confidence and cookery skills will quickly grow.

It's always included on Rick's must-have kitchen equipment list and something our chefs in the restaurants use every day to perfectly cook fish - from turbot on the bone to a simple fillet of sea bass. 

Simply insert the probe into the thickest part of the fish and allow the reading to stabilise - around 50°C is perfect for most fish species. 


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