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Sous Vide Fish

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 fish are 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 fish 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 Fish Recipes and Articles

Sous Vide Poached Shrimp Stir Fry Recipe

Sous vide shrimp stir fry front I love a good shrimp stir fry, but sometimes the shrimp can get over cooked and chewy. Sous viding the shrimp ensures they are perfectly cooked without any risk of getting tough. Combining the sweet shrimp with a umami-filled stir fry rounds out the filling meal.

Sous Vide Scallops with Tabbouleh Salad Recipe

Sous vide scallops tabbouleh side2 This tender sous vide scallops recipe combined with an herby tabbouleh salad is a great spring or summer meal that will have you craving more.

Sous Vide Halibut with Chimichurri and Tomato Salad Recipes

Sous vide halibut chimichurri sauce 5 Halibut is a light but flavorful fish; combining it with an herby chimichurri and an acidic tomato salad helps highlight the flavors. Chimichurri is a garlic and parsley based sauce and is very popular in many South American countries. Most chimichurri is pretty oily but I halved the olive oil in this recipe, if you prefer a more traditional style you can increase it to a full cup.

Smoked Sous Vide Scallop Salad Recipe

Sous vide smoked scallop salad bowl This smoked sous vide scallop recipe is a light and flavorful salad with just a hint of smoke from a smoking gun. It's great as a side dish or appetizer during summer.

Sous Vide Swordfish with Romesco Sauce Recipe

Sous vide swordfish romesco sauce My Sous Vide Swordfish with Romesco Sauce Recipe is one of my favorite meals. Tender and buttery swordfish combines with bright and fresh tomatoes for a delicious dish.

Sous Vide Squid Puttanesca

Sous vide squid puttanescas above My sous vide squid puttanesca recipe is a hearty, full-flavored meal that packs a huge punch.

Sous Vide Lobster Tails Recipe

Sous vide lobster tomato salad over vert Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower. I usually serve this with traditional lobster dinner sides of corn on the cob and clam chowder. When I want to be fancy I'll pair it with a simple salad of tomatoes, corn, and avocado.

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.

Why Sous Vide Fish? - Ask Jason

Mustard infused oil swordfish herb salad overhead There are several advantages to using sous vide to cook fish but to me the biggest advantage to sous vide is the convenience and the total control of sous vide.

What is "Sushi Quality" for Sous Vide Fish - Ask Jason

Sous vide salmon 122 apple jalapeno vinaigrette A look at why using sushi quality or high quality fish is important in any type of low cooking situation, not just sous vide fish.

Sous Vide Sesame Crusted Tuna with Avocado Salad

Sesame crusted 110 tuna This sesame crusted tuna recipe uses sous vide low temperature cooking to make a delicate fish entree. I top it with a fresh avocado salad and a vinaigrette dressing to provide some enhancing flavor punch!

Sous Vide Halibut with Honey-Roasted Beets

Halibut honey roasted beets These flavorful honey roasted beets complement the delicate halibut entree without overpowering it. By using sous vide to cook the halibut, it comes out flaky and moist every time! This recipe is always a hit at family dinners!

Sous Vide Sea Bass with Microgreens and Mustard Oil

Mustard infused oil swordfish herb salad Sea bass is a light and flavorful fish whose taste can be easily overpowered. This recipe pairs it with a pungent mustard oil that really shines on a micro-greens salad with basil, radish, and tomato.

Sous Vide Monkfish Recipe in Dashi with Snow Peas

Dashi swordfish overhead green This sous vide monkfish recipe is light and refreshing, especially on a warm summer day. The dashi is flavorful without overpowering the tender fish.

Sous Vide Salmon Recipe with Apple and Jalapenos

Sous vide salmon 122 apple jalapeno vinaigrette Sous vide salmon is a tender, soft meat that can be unlike anything cooked in a traditional manner. I pair it with spicy jalapenos and sous apples for a tart, rich dish.

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 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 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 Fish Forum Topics

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