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Sous Vide Seafood

Sous vide fish can be very flaky and moist and is cooked for only a short amount of time. The sous vide process cooks the fish without drying it out. Sous vide shellfish can be very tender and can avoid the toughness that can develop when they are overcooked with traditional methods.

Sous vide seafood is great when added to traditional seafood dishes such as seafood stews, chowders, or sandwiches. It is also great eaten plain with some olive oil and lemon juice or with a simple salsa of fresh vegetables.

The FDA states that fish is safe when it is held at 135°F / 57.2°C for over 27 minutes, or 140°F / 60°C for over 8.65 minutes. This is very easy to do with sous vide.

We've found that in general the best tasting sous vide seafood is cooked at 132°F / 55.5°C. However, unless it is cooked for over 45 minutes it is not fully pasteurized and should not be eaten if you have a weak immune system or the fish is of sushi-grade quality.

For fully pasteurized fish, it is best to cook them to 140°F / 60°C. One note is that this will not kill any virus that are in the fish, but this is an issue with traditional methods as well.

Sous Vide Seafood Recipes and Articles

How to Sous Vide Fish

Dashi swordfish overhead green In this lesson we are going to tackle how to sous vide fish. I'll try to give you my preferences for fish and explain what other people like and why they like it. Hopefully then you will have the information you need to successfully cook sous vide fish to your own tastes.

Sous Vide Shrimp and Pumpkin Soup Recipe

While this recipe calls for many exotic ingredients they can be left out and the soup will still be very good. I've marked the ones that aren't critical to the soup as optional but I would try to add in as many as possible for the deepest flavor.

Sous Vide Lobster Recipe

Grilled lobster is a great meal to make during the summer. It's nice and light and goes great with grilled corn on the cob, clam chowder, and french fries. The lobsters can be cooked with sous vide ahead of time, quickly chilled, and them held until you are ready to grill them.

Sous Vide Salmon Recipe With Cucumber-Dill Salad

Sous vide salmon is a classic recipe and here we complement it with a cucumber and dill salad. The balsamic vinegar will give it some extra sweetness and tartness while still allowing the salmon to shine through

Sous Vide Shrimp Pomodoro Linguine Recipe

Simple and light is the key now that summer is in full swing and the gardens are putting out tons of fresh vegetables. This pomodoro sauce is a very fast sauce to make and makes great use of the fresh tomatoes from the garden. It really highlights the flavor of the tomatoes and herbs in it. Here I pair it with sous vide shrimp but it also goes great with chicken.

Sous Vide Mahi Mahi with Corn Salad Recipe

Mahi Mahi is a full flavored fish that can stand up to bolder ingredients. Here we pair it with some summer vegetables and a lime vinaigrette with some moderate heat. For a spicier dish you can add sliced serrano or jalapeno peppers to the dressing.

Sous Vide Scallops Recipe with Mango and Mint

Sous vide scallops mango Sous vide scallops take on an interesting texture that you don't get just from searing them. The sous vide lightly cooks them and then the searing finishes them off. We pair them with a sweet garnish of mango, mint, and a little hot pepper.

Moroccan Sous Vide Snapper Recipe

This Moroccan flavored snapper still manages to stay light despite all of the flavors in it. I tend not to sear the fish before serving but if you want some extra flavor and texture you can sear it.

Sous Vide Squid with Sugar Snap Peas Recipe

I've found that it is much easier to cook tender sous vide squid than when it is traditionally prepared. The sous vide recipe will help showcase that in a simple and tasty dish.

Sous Vide Shrimp Cocktail Recipe

Sous vide shrimp cocktail square I love a good shrimp cocktail and adapting it to be a sous vide recipe makes the whole process so easy. It only takes a few minutes to put together but it results in a fantastic appetizer that you and your guests will love.

Sous Vide Gefilte Fish

I am not Jewish, but I was recently invited to a Passover Seder and was requested to provide Gefilte Fish a traditional course during the Seder meal. Historically it is made with fresh water fish, but almost any fish will work. I used cod as it was the freshest local fish available and decided to turn it into a sous vide recipe.

Sous Vide Cod Recipe

Sous vide cod Most of the sous vide I cook is focused on meat and chicken but sometimes I like to mix it up and do some fish. Here is a sous vide cod recipe that comes out nice and tender with a light flavor perfect for summer.

Blackened Sous Vide Grouper Caesar Salad

Caesar salad This simple summer recipe is inspired by the Lazy Flamingo, a great bar in Bokeelia, Florida we always go to when we visit family down there. They have local, fresh grouper on the menu and you can get it grilled, blackened, or fried and served on salad, a sandwich, or just plain. My wife always gets it blackened on their Caesar salad. Here's a version of it for a sous vide recipe you can make at home.

Sous Vide Swordfish Recipe

Sous vide swordfish close After my wife's recent promotion at work we decided to do something fancy at home for dinner to celebrate. Since swordfish is her favorite fish I decided to do a sous vide swordfish dish with a bunch of vegetables from our garden and the local farmers market.

Stove-Top Sous Vide Salmon Recipe

Sous vide salmon One of the big misconceptions about sous vide cooking is that you have to spend thousands of dollars to do it. While it is possible to spend that much money you can also get a very good sous vide set up for much cheaper, or even for free, as this "stove-top" sous vide salmon recipe will show you.

Sous Vide Salmon Recipes

Sous vide salmon If you are interested in experimenting with sous vide cooking, Salmon is a great way to get started. Salmon, and most fish, only need to be cooked for a short amount of time, normally 10-20 minutes. This makes it easier to keep the temperature constant without expensive sous vide equipment. Sous vide salmon also has a drastically different texture than normal salmon.

Sous Vide Seafood Forum Topics

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