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If you have ever purchased a beautiful piece of fish only to have it come out dry and unappealing, this post is for you!
Learning how to sous vide fish will give you restaurant quality (or better than restaurant quality in many cases) results every single time. It will never be dry or overcooked again!
Yet another benefit of the sous vide is being able to make perfect fish. There is nothing more frustrating than ruining a perfectly good piece of fish - or having a restaurant do it for you (yes, that happens too).
I absolutely love being able to make perfect fish at home.
**Note: Higher quality, fresher fish will yield the best results when cooking sous vide, or any other method for that matter.
Check out the best sous vide recipes!
What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.
Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.
Why Cook Fish Sous Vide?
There are so many reason to start cooking your fish sous vide! I can honestly say that this is my go-to method whenever I think about cooking fish (or shellfish) for these reasons:
- Delicate texture preservation: Fish has a delicate texture that can easily be compromised with traditional cooking methods like pan-frying or baking. Cooking sous vide ensures that the fish remains tender and doesn't become tough or dry.
- Prevention of overcooking: Fish can go from perfectly cooked to overcooked in a matter of seconds, resulting in a loss of moisture and flavor. With sous vide, you can precisely control the water bath temperature, minimizing the risk of overcooking and ensuring that the fish remains moist and succulent.
- Reduction breaking: Fish fillets can be prone to breaking apart when cooked using conventional methods. By cooking fish sous vide, the bag encloses the fillet and protects it from direct contact with hot surfaces, maintaining its shape and presentation.
- Consistency across different fish types: Sous vide is versatile and can be used for various types of fish, from delicate white fish like cod and sole to oilier varieties like salmon or tuna. The precise control over temperature and cooking time ensures consistent results, regardless of the fish type.
In summary, sous vide is an ideal cooking technique for fish because it preserves the delicate texture, prevents overcooking, enhances flavors, maintains the integrity of the fillets, and provides consistent results across different types of fish.
How to Sous Vide Fish
Now each fish is slightly different in how you might want it cooked, so I definitely recommend scrolling down and checking out the individual recipes.
That said, below are some general temperatures that you can use to get started cooking fish sous vide:
|Ultra soft and buttery
|Starting to flake, still soft
|Flaky and moist
Sous Vide Fish Recipes
Below is a collection of amazing fish recipes that will totally change your fish cooking game!
Frequently Asked Questions
Sous vide is a great way to cook all kinds of fish. Because fish can be overcooked very easily, sous vide offers a great way to ensure your fish is never overcooked and stays moist and tender.
Typically, fish cooked sous vide only needs to cook for 45 minutes. There are some exception (this sous vide octopus) but this is a good rule of thumb.
It really depends on the results you are after. It can range from 105°F for a sashimi texture (more raw), to 130°F for firm. The best temperature is between 110°F (ultra soft) to 115°F (starting to flake).
Did you make any of these fish recipe? Comment below and let us know which is your favorite, or how you like to make your fish!