Sous Vide Fish

I've been soo veeding some fishys and like...they turn out nice and moist but weirdly slimy. This seems to happen with most fish unless i bake it in a low temp oven to the same doneness. Do you guys have the same problem? Thanks!

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tshewman

For at least some (Turbot, bass, salmon etc) ....maybe many .....some of the proteins will begin to coagulate on the surface. Brush or dab it off with a paper towel and that should take care of it.

tangma27

Hmm I made the black cod recipe..i didn't see any of that sort of thing but I do know what you are talking about and I generally wipe it off. Maybe I just dont like sous vide fish haha

artstype

are you adding anything to the bags?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Have you been brining first? I found this eliminates the "white (albuminimam or whatever) and slime" a lot. Give it a try and see. I still give them a quick rinse and wipe down

HammeredChef_DEFINITELY_does_NOT_work_at_22134

naaaaah, everyone likes perfectly cooked fish, especially people who have never had it which is damn near everyone..;)

tangma27

LOL maybe im doing it wrong hahaha. its like super tender and awesome and juicy but not like....idk its not the same LOL.

tangma27

Yep i've almost always brined it for better texture. sigh. i will try again hahaha,

tangma27

for the cod i recently made it was just fish sauce, soy sauce and shallots and stuff that you see from the "beyond the basics" class.

tshewman

I Haven't done that specific recipe, but have brined etc quite close (and finished differently). texture has always been quite nice (temp is the same as recipe-I do brine slightly longer, but uncertain if that makes that big of a difference).

tangma27

Hmmm yeah perhaps i just crazy and my preferences are whack