By Danielle on , Updated 2 Comments
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If you have ever purchased a beautiful piece of fish only to have it come out dry and unappealing, this post is for you!
Learning how to sous vide fish will give you restaurant quality (or better than restaurant quality in many cases) results every single time. It will never be dry or overcooked again!
![12+ Sous Vide Fish Recipes - Went Here 8 This (1) 12+ Sous Vide Fish Recipes - Went Here 8 This (1)](https://i0.wp.com/www.wenthere8this.com/wp-content/uploads/2023/09/12-Sous-Vide-Fish-Recipes.jpg)
Yet another benefit of the sous vide is being able to make perfect fish. There is nothing more frustrating than ruining a perfectly good piece of fish - or having a restaurant do it for you (yes, that happens too).
I absolutely love being able to make perfect fish at home.
**Note: Higher quality, fresher fish will yield the best results when cooking sous vide, or any other method for that matter.
Check out the best sous vide recipes!
Jump to:
- What is Sous Vide?
- Why Cook Fish Sous Vide?
- How to Sous Vide Fish
- Sous Vide Fish Recipes
- Frequently Asked Questions
- 💬 Comments
What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.
Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.
To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."
Tools Used
You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!
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Why Cook Fish Sous Vide?
There are so many reason to start cooking your fish sous vide! I can honestly say that this is my go-to method whenever I think about cooking fish (or shellfish) for these reasons:
- Delicate texture preservation: Fish has a delicate texture that can easily be compromised with traditional cooking methods like pan-frying or baking. Cooking sous vide ensures that the fish remains tender and doesn't become tough or dry.
- Prevention of overcooking: Fish can go from perfectly cooked to overcooked in a matter of seconds, resulting in a loss of moisture and flavor. With sous vide, you can precisely control the water bath temperature, minimizing the risk of overcooking and ensuring that the fish remains moist and succulent.
- Reduction breaking: Fish fillets can be prone to breaking apart when cooked using conventional methods. By cooking fish sous vide, the bag encloses the fillet and protects it from direct contact with hot surfaces, maintaining its shape and presentation.
- Consistency across different fish types: Sous vide is versatile and can be used for various types of fish, from delicate white fish like cod and sole to oilier varieties like salmon or tuna. The precise control over temperature and cooking time ensures consistent results, regardless of the fish type.
In summary, sous vide is an ideal cooking technique for fish because it preserves the delicate texture, prevents overcooking, enhances flavors, maintains the integrity of the fillets, and provides consistent results across different types of fish.
How to Sous Vide Fish
Now each fish is slightly different in how you might want it cooked, so I definitely recommend scrolling down and checking out the individual recipes.
That said, below are some general temperatures that you can use to get started cooking fish sous vide:
Temperature | Time | Doneness |
105°F (40.5°C) | 45 minutes | Sashimi texture |
110°F (43°C) | 45 minutes | Ultra soft and buttery |
115°F (46°C) | 45 minutes | Starting to flake, still soft |
120°F (49°C) | 45 minutes | Flaky and moist |
130°F (54.5°C) | 45 minutes | Firm |
Sous Vide Fish Recipes
Below is a collection of amazing fish recipes that will totally change your fish cooking game!
Sous Vide Salmon with Pineapple Miso Glaze
This Sous Vide Salmon recipe turns out perfect every time, with a moist and tender texture and the most amazing pineapple miso glaze!
Check out this recipe
Sous Vide Tuna with Wasabi Cream Sauce
This Sous Vide Tuna recipe is perfectly seared on the outside and rare in the middle, just the way ahi tuna steaks are meant to be served!
Check out this recipe
Sous Vide Halibut
Sous Vide Halibut takes just 45 minutes to cook in a sous vide water bath and it has a tender and moist texture with a buttery garlic flavor!
Check out this recipe
Sous Vide Cod (Butter Poached Cod)
Sous Vide Cod is an easy way to prepare butter poached cod, with a tender, flaky and buttery texture and a delicious mushroom sauce!
Check out this recipe
Sous Vide Sea Bass
This tender and moist Sous Vide Sea Bass requires just 5 ingredients and it cooks in the sous vide water bath in only 45 minutes!
Check out this recipe
Sous Vide Tilapia
Sous Vide Tilapia is a quick and easy dinner recipe with just 8 ingredients including tomatoes, olives, white wine and a breadcrumb topping.
Check out this recipe
Sous Vide Mahi Mahi
For an easy and quick cooking dinner, this Sous Vide Mahi Mahi with avocado cilantro cream sauce is tender, moist and ready in 30 minutes.
Check out this recipe
Sous Vide Swordfish
Sous Vide Swordfish cooks in just 45 minutes with a moist and tender texture and served with a flavorful grapefruit and shallot sauce.
Check out this recipe
Sous Vide Shrimp
This Sous Vide Shrimp recipe is similar to butter poached shrimp and it's the easiest way to get perfectly plump, juicy and succulent shrimp!
Check out this recipe
Sous Vide Scallops with Lemon Butter Sauce
Paired with an easy to make lemon butter sauce, this is a restaurant quality scallop dinner for a portion of the price!
Check out this recipe
Sous Vide Lobster Tail
This Sous Vide Lobster Tail recipe is a no-fail way to get tender and succulent lobster. You need just 5 ingredients and they're ready in an hour!
Check out this recipe
Sous Vide Octopus
Sous Vide Octopus is slow cooked for 5 hours until ultra tender and then browned up in a hot skillet to get charred and crispy!
Check out this recipe
Frequently Asked Questions
What fish is best for sous vide?
Sous vide is a great way to cook all kinds of fish. Because fish can be overcooked very easily, sous vide offers a great way to ensure your fish is never overcooked and stays moist and tender.
How long do you cook fish in a sous vide?
Typically, fish cooked sous vide only needs to cook for 45 minutes. There are some exception (this sous vide octopus) but this is a good rule of thumb.
What is the best temperature to sous vide fish?
It really depends on the results you are after. It can range from 105°F for a sashimi texture (more raw), to 130°F for firm. The best temperature is between 110°F (ultra soft) to 115°F (starting to flake).
Is it good to sous vide fish?
Did you make any of these fish recipe? Comment below and let us know which is your favorite, or how you like to make your fish!
More Cooking Resources
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- Sous Vide Eggs (Complete Guide)
- 10 Best Substitutes for Dark Soy Sauce (Plus Recipe)
Reader Interactions
Comments
Harry
Thank you for this list! I love salmon so am definitely going to check that one out first. Can't wait to try them!
Reply
Danielle
The salmon is one of my favorites - enjoy!
Reply
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