Fish and ShellFish – Sous Vide

Fish and ShellFish
Sous Vide

Sous-vide-salmon

There is nothing more delicious than wild salmon cooked perfectly rare to medium-rare.  The perfect temperature for Sous Vide cooking salmon is 116F/47C to 118F/47.5C producing shiny and succulent flesh.

For safety, to eat salmon rare or medium-rare, the best bet is to buy salmon suitable for eating raw or fresh sushi-grade fish.  Some gourmet may prefer salmon cooked at higher temperature for health or other reasons.  The beauty of sous vide cooking is that foods can be precisely cooked in your preferred temperature.

Salmon cooking temperature vs time

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Salmon

1)
40°C salmon with potato juice, Jerusalem artichoke and sea  vegetables   button-more-details_blue130

 

2)
Sous Vide Salmon   button_more_details_purple

 

3)
Sous Vide Salmon Steaks   LearnMoreButton_brown60

 

4)
Wild Salmon Sous Vide with Lemon Wasabi Aioli   button-more-details_blue130

 

 

 

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