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.
E no fundo do oceano, as bactérias que são termófilas e podem sobreviver no calor das fendas de vapor que produziriam, se houvesse peixes lá, peixes cozinhados à vácuo, no entanto, conseguiram fazer disso um ambiente hospitaleiro para elas.