Secondary Structure. This is where the secondary structure comes in. The secondary structure is a repetitive 3-D structure of a protein. These are things that people often come into contact with when they're looking at protein structures.
If your fish are more heat tolerant, try increasing the temperature to 32 C/89.5 F for the first 3-4 days to kill the Ich. Then reduce temperature slowly to 30 C/86 F, and hold it there for an additional 6-7 days, or until a total of 10 days have passed.
@Barbatto The internal temp of the fish will be the same temp as the water bath. that is the point of the water bath. If you set the water temp of sous vide to 125 F and leave the fish in the water for 3 hours, then the internal temp of the fish will be 125 F. The reason we use sous vide in the restaurants is so it is MOSTLY cooked and can sit there for hours without over cooking.