Got enough to play with. I feel like the firm texture of this fish, and the fact that the longer you bake it the more buttery it gets (to a point). Anyone try it before?
by Tndnr82
5 Comments
Practice_Extreme
That looks like escolar.
Fongernator
Idr if I cooked any of it sv when I had some but it’s one of my favorite fish. Love the butteryness
Classic_Show8837
130f for about 20 minutes.
It’s extremely delicate when done so cut the bag and use a fish spatula to remove.
TwoTimesIBiteYou
I’ve had it a couple of times, though never in the SV. I’m a commercial fisher so I get access to lots of black cod which is similarly rich, and I haven’t had better results in the SV with that than I have in a high-heat oven with a nice miso/maple glaze.
ChilligerTroll
Maybe 1 hour with oil and herbs at 60°C to confit.
5 Comments
That looks like escolar.
Idr if I cooked any of it sv when I had some but it’s one of my favorite fish. Love the butteryness
130f for about 20 minutes.
It’s extremely delicate when done so cut the bag and use a fish spatula to remove.
I’ve had it a couple of times, though never in the SV. I’m a commercial fisher so I get access to lots of black cod which is similarly rich, and I haven’t had better results in the SV with that than I have in a high-heat oven with a nice miso/maple glaze.
Maybe 1 hour with oil and herbs at 60°C to confit.