Fish and ShellFish – Poissons et crustacés



                         sousvide_fish                    sousvide_lobster



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.



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




Sous Vide cooking – seafood|

Sous Vide Cooked Shrimp|

Gourmet Sous Vide Halibut & Zucchini|

Cooked Salmon Sashimi Recipe-Sous Vide Cooking|




Temperature           57 deg C
Time                        30 min




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