Sous Vide Guide to Seafood

Sous Vide Guide to Seafood

Delicate ingredients such as fish and shellfish are prone to overcooking, rendering them rubbery and (too) firm. The gentle sous vide treatment brings out the best in them so do make sure you get fresh and high quality seafood. You’ll get to try amazing new textures too, such as a lightly cooked, buttery medium-rare salmon that is slightly flaky yet very tender.

Seafood is an easy ingredient to master with sous vide as it cooks quicker and has less time and temperature variation overall. This gives you the opportunity to be more creative and arty about food plating and presentation.

When plating however, make sure you handle with care as seafood can be super fragile and tender when it’s ready to eat!

Did You Know?

  • The mantis shrimp has claws with an incredibly fast and powerful strike, launching with the velocity of a bullet, capable of breaking aquarium glass.
  • The pistol shrimp can deliver an explosive attack hotter than the surface of the sun and loud enough to rupture a human ear drum.
Seafood Cuts Explained
Seafood Temperature Chart