Category: Seafood
Recipe: Sous Vide Tuna
Sushi-grade tuna is a perfect match for sous vide. The gentle application of heat all the way through produces firm and tender sashimi with ease. However, it's extremely important that your tuna is of a high quality. Due to the low cook times in this recipe pasteurization does not occur.
By Jack Lawson
Recipe: Sous Vide Miso Salmon
Salmon has been a long standing staple in our household. Miso, however, is a new addition to what has, up until now, been a Teriyaki party. This magical paste has a long shelf-life and a deep history, not to mention flavour. It's extremely heat sensitive so a gentle touch is key.
By Jack Lawson
Recipe: Sous Vide Swordfish
One of the best parts of sous vide is the thrill of trying something new. Swordfish is an unconventional dish, and pairs excellently with the an equally unusual cooking method. Don't be afraid to try your favourite white fish marinades!
By Jack Lawson
Recipe: Sous Vide Octopus
When cooked well octopus is a buttery, delivious meal that absorbs flavour like nothing else. These days a lot of attention is paid to 'umami' - or richness. Octopus, and seafood in general, are the original umami ambassadors. In sushi restaurants new hires often have to massauge the octopus before cooking in order to make it tastier down the line. Using sous vide allows for nailing this difficult balance 100% of the time, every time - and without hurting your wrists to boot.
Although not for the squeamish we would strongly suggest you give octopus a go, whether as an appetizer or main dish. There's a lot of flexibility to be had here, but for now we're pursuing a classic combination of spanish flavours like smoked paprika, rosemary and olives.
By Jack Lawson
Recipe: Sous Vide Teriyaki Salmon
Teriyaki salmon is a favourite for many, and can only be improved through sous vide's precise application of heat. To counteract the richness of the sauce we recommend garnishing with toasted sesame seeds and freshly sliced green onion.
By Jack Lawson
Recipe: Sous Vide Lemon Ginger Cod
White fish like cod are frequently relegated to the drudgery of Tuesday night, health conscious meals. As one of the most delicate kinds of fish cooktime and heat are tremendously important for soft, umami-laced cod. Undoubtedly one of the best ways to cook cod, even using traditional flavors like lemon and dill, is using sous vide to coax out the best from this fillet of fish.
By Jack Lawson
Sous Vide Shrimp
Cooking shrimp is incredibly simple, but there's nothing worse than overcooked shrimp. Take the guesswork out of cooking and improve the flavor by cooking your shrimp sous vide directly in your favorite marinade.
Sous Vide Cod
Cooking fish sous vide is one of my favorite things. Cod (and salmon) do not require a finishing sear once it's done cooking, so it can't get any easier! Just bag the cod filets with some butter, dill, lemon, and capers, and cook for 45 minutes. You can even melt your serving butter right in the water bath along with the fish!
Sous Vide Halibut
Halibut is traditionally a firm fish, which makes it great for searing. Since the fish is usually pretty firm, it also tends to become really dry with traditional cooking methods. Sous vide lets you ensure the halibut stays perfectly moist and flaky, while still being able to obtain an amazing golden brown sear.
Sous Vide Salmon with Hollandaise Sauce
This simple sous vide salmon recipe transforms a regular salmon filet into an elegant dish thanks to hollandaise sauce. Did I use simple and hollandaise in the same sentence?