Catfish.... doneness temperature?

I have a couple of pristine catfish filets that I would like to cook sousvide. Any recommendations on final doneness temperature? I have tried before at about 125F and found the texture still having a not-done-yet unpleasantness. I'm not sure if holding at target temperature for a longer time would have helped, but thought I'd ask for tips here before my next attempt with guests.

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Andreas_P_Kristensen_21982

I can't offer you advice based on experience, but I did a quick sweep through some other sites to find an answer. The Fusionchef guide (http://fusionchefsousvide.com/discover/guide/) suggests 135 °F for 15 minutes. Modernist cooking made easy has the medium-rare temperature for catfish listed as 132 °F. So you might want to try upping your temperature for a better result.

jesper_echardt

I was preparing Atlantic Catfish to a core temperature of 115 F (46C) with a good result. In general, I always prepare sous-vide fish following these (very general) steps:

1) Start with the fish at room temperature

2) Brining the fish

3) Water bath set to 60C

4) Never more than 20 minutes in the water bath

5) Measure the core temperature until doneness. I rarely have a core temperature above 50C (120F) but that of course differs between different types of fish. For example, for monkfish I never go above 40C (104F)

Yes, I know that FDA recommends cooking the fish to 63C but that texture differs a lot in regards to the temperatures I am using (i.e. below 50C).

To simplify, I sometimes set the water bath temperature to the desired core temperature wanted, but since I prefer to not have the fish for more than 20 minutes in the bath I usually go with 60C (and measure the core temperature).

A link referring to a post where I prepared Atlantic Catfish sous-vide (even though the main topic of this post is in regards to "meat glue" it may be of your interest anyway): http://blog4foodies.com/2012/09/10/reconstructed-atlantic-wolffish-using-transglutaminase-aka-meat-glue/

nasv

Wow, 132F as medium-rare for catfish? Had no idea. I have the _Modernist Cuisine at Home_ book, and they listed other fishes, but not catfish.

SteveM_20803

For my personal taste, I have found that modernist cooking made easy temp settings are a bit on the high side. I have not cooked catfish, but when I followed some of the shrimp and chicken temps in the guide, they were over done to my taste. Do you have time to experiment? Remember thickness plays a big factor, especially in shorter cook times.