Dining and Cooking
I tried to cook cod 4 minutes in 84°C/183°F with carrots and then put the fish for 40 min in 54°C/129°F. The texture's good but the fish got destroyed once I removed it from the bag. Any idea why?
In Sous Vide

I tried to cook cod 4 minutes in 84°C/183°F with carrots and then put the fish for 40 min in 54°C/129°F. The texture’s good but the fish got destroyed once I removed it from the bag. Any idea why?


I wonder if it's from the first hot bath or if it's from the 54°C for quite a long time.

It has been the first time I tried to cook it first in very hot water. Apparently it kills well enough the bacterias on the surface and makes an interesting texture gradient. I found that idea on different websites..

The seasoning was dried garlic, msg, olive oil, salt and pepper.

Also some garlic cloves came out of the oven.

For the carrots, it was fresh thyme, fresh rosmarin, salt, pepper, msg, homemade honey, olive oil and then I did a sauce from the liquid with some butter and flour 50:50.

I used a flamethrower to colour the fish but because it got destroyed, I couldn't really dry the skin before putting the flame.

It was delicious, though! I just would like to know how to get a fish that doesn't come out in pieces.

by 2Mew2BMew2

9 Comments

  1. Jerkfac

    Looks overcooked.
    Was the fish previously frozen?
    I don’t think the skin would ever get crispy if you cook it sous vide.
    I think fish like this is best done in a pan. The best results I ever got from sous vide fish was really meaty fish like swordfish or cobia.

  3. ranting_chef

    Was the water still at higher heat when you added the cod and turned the circulator lower?

  4. LastChristian

    Fish will stick to the bag if you don’t lightly coat it in oil first.

  5. tetrasodium

    I just clicked the first couple sousvide cod recipes on google & both were 130F for 30 min. sousvide is low & slow, 180+ really only gets used for some veggies

  6. slow-mickey-dolenz

    I absolutely LOVE my sous vide. For most meat, it’s been an absolute game changer. But I will never understand using it for fish.

  8. jtaulbee

    Did the fish still have the skin on it? The low temp of sous vide makes fish incredibly soft, and I’ve found that it will easily fall apart if it doesn’t have skin to hold it together. 

    I love to sous vide salmon – I cook it at 115 and it melts in your mouth. I’ve also had it nearly fall apart in the bag as I tried to remove it. 

  9. thiosk

    did you vacseal the bag… tightly?

    fish is delicate, you might try very very lightly sealing the bag, like leave air in there, justenough thatits not super floppy in bath

Write A Comment