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Keeping Sous vided fish from breaking after been cooked.

daniel_62844

This is my first post, and Im not even sure if Im posting this at the right part of the forum.

Anyway, I love sous vided fish, but everytime I cook cod or salmon sous vide in a ziplock bag

as soon as the vacuum is released, the fish breaks into small parts.

I usually cook cod at 49*C for 25min, when I have portion sized bits.

I also always brine the fish, I do prefer MC:s dry brine with salt and sugar for the cod.

Are there a way to avoid the fish from breaking so that the presentation isn't a pile of perfectly cooked fish, but instead a piece of fish that is perfectly cooked?

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Brendan_Lee_56950

How are you vacuuming the fish? I normally just use water displacement method because the fish is too delicate to cryovac efficiently

daniel_62844

I use water displacement method and ziplock bags.

seijoed

Try 45 for 30m, also how are you portioning?

It shouldn't be an issue if you are gentle getting it on the plate.

daniel_62844

45*C?

1 part of fish fillet á 250ish grams, a table spoon butter or oil in a 1L ziplock bag.

The fish is whole until I open the bag and break the vacuum. Sure, I might get it out if I

cut the bag open instead of using the opening. But there have to be a way to make the fish more

resistant to collapsing?!

seijoed

You shouldn't really need a vacuum at all. 45C, yes.

If you look at the salmon 42C video, there is quite a bit of

oil in the pouch there to prevent squishing whatsoever, I

use that same principle with pretty much all fish.

If you have the bag pressing - yes, I can see the fish falling apart.

Using only vac chamber bags, I cut open all bags pretty much.

daniel_62844

Well, when using the water displacement method the air is pushed out and there are vacuum instead.

I don't use a machine of any sort.

Brendan_Lee_56950

So what I think i'm hearing is that you are putting in a 250g portion, cooking, and then trying to portion that after cooking? If so, portion before cooking. Slicing a cooked fish is really damned hard to do.

Matt_67991

To second Brendan, chefsteps has a video on when to portion fish

http://www.chefsteps.com/activities/how-and-when-to-portion-fish

Mauro_Daniel_Rossi_73211

daniel_62844

No, I do not portion the fish after its cooked. The fish always breaks when moving from bag to plate. I asked for tips to avoid just that part

Matthew_Snyder_68770

How are you monitoring the temp of the water bath, and are you doing anything to circulate the water or move the fish around?

Brendan_Lee_56950

I mean, i'm not sure what else it could be outside of you being too rough on the fish when moving it to the plate. We've pretty much covered all topics, temp cooked, type of packaging, pre-portioning, oil in bag. So through process of elimination it points to the user.

Matt_67991

Maybe try cutting the bag instead of trying to get it over the zipper? That can break fish.

Matthew_Snyder_68770

If I'm reading the complaint correctly, it seems the fish is breaking apart prior to any extraction attempts.

daniel_62844

Thanks @Henri, I will try that.

The fish breaks when extracting from bag to plate.

Patty_387090

I had the same problem tonight but it's my first time.

I did salmon with skin on. 122F at 40min.

I already portioned it into two filets. Added half cup of olive oil and lemon slices.

When it was done, I knew it was going to be delicate. So I used my hands but even that broke it apart as soon as I touched it. No way I could even sear the skin to get it crispy.

All the fish videos I watched, the fish looked so much firmer. What happened?