Why Sous Vide Fish? - Ask Jason

More Sous Vide Articles • Ask Jason • Sous Vide Fish
Written by Jason Logsdon
I get a lot of great questions from my readers. In order to help out everyone else I'm answering some of the most popular ones here on the blog. Have something you need help with? You can ask me on Facebook, contact me directly, or view all of the Ask Jason questions!

To me, fish is already very tender, so why would I spend all that time on sous vide fish?? Am I missing something??
- Judy

Dashi sous vide swordfish

Great question Judy!

There are several advantages to using sous vide to cook fish but to me the biggest advantage to sous vide is the convenience. Fish only takes 15 to 45 minutes to cook, so I typically toss it into the bag and get it into the water bath right away. Then I get started cooking the side dish(es). By the time the sides are done, the fish is perfectly cooked (with no attention needed from me) so I can take it out and eat the whole meal at the same time.

Another advantage is how evenly cooked sous vide fish turns out. There is no band of tough, overcooked fish like you get with pan searing. You also have total control of the temperature the fish will end up at, allowing you to cook the fish to different textures, depending on your preferences.

That said, sometimes the texture of traditionally cooked fish is exactly what you are looking for so don't feel bad pan frying, grilling, or poaching the fish if that's what you want for the specific dish!

Mustard infused oil swordfish herb salad overhead

I hope this helps out. Thanks and happy cooking!

What's your favorite way to prepare fish?
Let Me Know on Facebook or in the comments below!

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All tags for this article: Ask Jason, Sous Vide, Sous Vide Fish

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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