At the bottom of the ocean, bacteria that are thermophilic and can survive at the steam vent heat that would otherwise produce, if fish were there, sous-vide cooked fish, nevertheless, have managed to make that a hospitable environment for them.
Di dasar laut, bakteri yang termofilik dan dapat bertahan hidup di lubang uap panas akan bertahan, jika ada ikan di sana, ikan yang dimasak secara 'sous-vide', bagaimanapun, telah berhasil membuat lingkungan yang ramah bagi mereka.