Haddock sous vide

Heya!

Want to do a norwegian haddock sous vide, but only find recipes that say to cook it at around 55-60c (130-140f). Seems way to much! Thought about doing at at 45 for 45 minutes. Any opinions on this, or should i just go ahead?

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Comments

me0969

Well, wish is generally very tender and delicate. So 45'C for 30 min even would probably be enough depending on the thickness of the pieces.

Johan_Edstrom_5586

I'd start here -

Medium rare is what I'd recommend.

Sous Vide Haddock Times and Temperatures

'Sushi', Medium Rare: 122ºF for 10 to 30 Minutes (50.0ºC)

Medium Rare: 132ºF for 10 to 30 Minutes (55.6ºC)

Medium: 140ºF for 10 to 30 Minutes (60.0ºC)

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