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Cod

Michael_Preston_256417

I marinated cod in miso paste, mixing, sake & soy sous vide at 131 F for 40 minutes (using salmon as a guide). The flesh came out mushy and wet. Does anyone have any ideas for times and temps for marinated cod? Thanks.

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Comments

brian_martin2001

Just for clarification: did you marinate in miso, sake, and soy sauce; or just miso? Also how long did you marinate the cod for?

Minh_Huynh_48807

Go for 118 and a quick sear after. Flaky but still soft. If you like it more firm, would suggest to go higher in temp.

Michael_Preston_256417

Miso, sake, mirin, soy, sugar & oil. It was in the marinade for 6 hours.

Michael_Preston_256417

I will try that temp. Any suggestions on time? Does the salmon guide hold up - 30 minutes for 1/2 thick filets? Thank you for the help.

Minh_Huynh_48807

I usually do it for 30 to max 45 min. I also only use the 2/3 top portion of the filet as it is thicker. (The bottom part, infreeze for other use)

Btw - if I use mirin, I do not use sugar. Try that to see if it helps not braking the fish to much. Also I do portion ratio before sv.

brian_martin2001

I think part of your issue may have been the marinade itself. If memory serves, both miso and soy contain enzymes that Will break down muscle fiber. You might try not marinating for as long as you did, try a half hour rather than 6 hours.

Michael_Preston_256417

Perfect. I will give that a shot. I really appreciate the help.

Michael_Preston_256417

I am going to cut the marinade time down for sure. Thasks for the help.