I turned fish into mush, why?

In the General Sous Vide Questions Forum
Did a couple of swordfish steaks at 135 degrees for an hour and they came out as mush. Tasted good, though.

What did I do wrong?


2 Replies So Far

Not very helpful to you, but I once did swordfish at about 55 celsius (131F) and it barely touched it, so it seems strange that yours should turn to mush. The bag didn't leak did it allowing water in? Other than that I can't imagine how that would happpen.
Looking in Jason Logsdon's book "Beginning Sous Vide", the following is suggested as starting times for Swordfish:

Sushi Rare: 104F for 10 to 30 minutes
Sushi Medium Rare 122F for 10 to 30 minutes
Medium Rare 132F for 10 to 30 minutes
Medium 140F for 10 to 30 minutes

The book doesn't tie this to fillet thickness, but it would seem to suggest that you might have cooked it longer than Jason's recommendation.

Try cutting the time in half and please report back how it turns out.


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