Sous Vide fish
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FishFaceNick
- Angler
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Sous Vide fish
Recently purchased an Anova sous vide immersion cooker, and am really excited to try it out with some fish! Has anyone tried cooking any of their catches in this manner? If so, which fish have you used and how did they turn out? Any suggestions on times and temperatures would be greatly appreciated!
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Fishin'Daze
- Petty Officer
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Re: Sous Vide fish
FishFaceNick
Could you describe this type of cooker - never heard of it before. Interested to hear about it.
Could you describe this type of cooker - never heard of it before. Interested to hear about it.
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TrackerPro16
- Commander
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Re: Sous Vide fish
What it is in a nutshell:
Restaurants use a water bath (in a vacuum bag) at a set 'lower' temp then pull whatever (usually meat) it is and finish it on a grill or hot plate to customer specifications. You can have it in the bath for a long period of time at the low temp (I used 132*) without it ever being overdone. It just sits in its own juice at 'rare' for hours. Saves a lot of time. The temp is usually controlled and held within a degree. You can't hold it too low or bacteria will start to grow.![[blink]](./images/smilies/msp_blink.gif "Blink")
While I have done it at home it is really only useful if you are prepping a bunch of, say burgers or steaks or fish for a larger group. You set it up hours in advance then it takes a very short amount of time to finish.
It kind of became a 'thing' but a lot of people decide it is not worth the effort unless they are feeding a large crowd.
I should add it works like slow cooking in that it breaks down the collagen in the meat and can (should) make it very tender. You can put spices in the bag with the meat but if you are finishing it on a grill it works good to spice it just before searing it. Unless you toss it on a grill or hot plate it will not have any browning on the outside.
Restaurants use a water bath (in a vacuum bag) at a set 'lower' temp then pull whatever (usually meat) it is and finish it on a grill or hot plate to customer specifications. You can have it in the bath for a long period of time at the low temp (I used 132*) without it ever being overdone. It just sits in its own juice at 'rare' for hours. Saves a lot of time. The temp is usually controlled and held within a degree. You can't hold it too low or bacteria will start to grow.
While I have done it at home it is really only useful if you are prepping a bunch of, say burgers or steaks or fish for a larger group. You set it up hours in advance then it takes a very short amount of time to finish.
It kind of became a 'thing' but a lot of people decide it is not worth the effort unless they are feeding a large crowd.
I should add it works like slow cooking in that it breaks down the collagen in the meat and can (should) make it very tender. You can put spices in the bag with the meat but if you are finishing it on a grill it works good to spice it just before searing it. Unless you toss it on a grill or hot plate it will not have any browning on the outside.
Re: Sous Vide fish
Wow! Excellent description of how it works. None of those things had occurred to me while looking at that web page.
Thanks!
It sounds cool, but I think I would soon be in the "too much trouble" camp.
Thanks!
It sounds cool, but I think I would soon be in the "too much trouble" camp.
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Fishin'Daze
- Petty Officer
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Re: Sous Vide fish
Thanks Trackerpro16 for the great description. It sounds best suited for larger amounts. Always interested in learning new info.