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.
No fundo do oceano, bactérias que são termófilas e podem sobreviver no calor das fendas de vapor — que, se ali houvesse peixes, produziriam peixe cozido no vácuo conseguiram, no entanto, que tal ambiente se lhes tornasse hospitaleiro.