Fish and ShellFish – Poissons et crustacés

 

 

                         sousvide_fish                    sousvide_lobster

 

Sous-vide-salmon-300x200

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_temp_vs_time

 


40°C salmon with potato juice             recipe_fruits_square90

 


milk-poached_halibut           recipe_brown80

 


sousvide_diver_scallops          recipe_blue80 

 


sousvide_salmon_steak_01              recipe_orange

 


wild_salmon_sousvide_w_lemon_wasabi              recipe_clickhere_transp80

 

 

 

 


Temperature           57 deg C
Time                        30 min

 

 

 

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