Sous vide white fish

Is it just me or does anyone else struggle with white fish at 50C? Even with a brine I find it hard to keep it together. What time and temp do other people do white fish for? Thanks...

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tshewman

Try 45C

fitzek2000

try 44 degrees for 30 minutes once and THEN 47 degrees for 30 minutes and tell me how big Ur smile is (30 minutes if is cooled by 0 degrees, if using 4 degrees fridge 15 to 25 minutes including 50 gramm butter in bag, ) no salt, no brine

brian_martin2001

This might help a little: https://www.chefsteps.com/forum/posts/new-to-sous-vide...-halibut-trial-one.-10

I'll check a few references i have later on and get back if i find something useful. 50 honestly seems high. I rarely exceed 47°C. With fish though, it cooks very fast, and it's not as forgiving, even With sous vide, as other meats. Unless you have a fillet several inches thick, i wouldn't go longer than 30 minutes.

The_London_Glutton_238897

Great... Thanks very much people. Once we're back in the Big Smoke I'm all over it and will let you know how I get on...

brian_martin2001

Unfortunately, in the couple go-to references i have, none contain any of the specific whitefish varieties. As for the range of temperatures, for fish similar, I'm seeing anywhere from 38-50. As we've determined that 50 is no good for you, if possible, I'd section off a side of it, and cook each piece progressively higher: start around 38, and go up from there. And, as before, fish is an unforgiving protein, even in sous vide. you want the core to hit that temperature: an inch thick piece is about a half hour tops. personally, i'd be shooting for a target of 45, about 20-30 minutes. We'll all be waiting for feedback.

The_London_Glutton_238897

Great. Thanks mate. Unfortunately nowhere near my sous vide for a couple of days but will try when I'm back. I guess my other concern for these temps I'll have to work through is if that's hot enough or whether I'll have to use a sauce to bring the heat to the protein? CS vids suggest searing after the sous vide... Is that something you would follow?

brian_martin2001

No worries. Do your thing. Honestly, with a white fish, I wouldn't even bother searing it. Fish is one of the few proteins that I honestly find doesn't need it all that much. If you really want to put a sear on it, make sure it's slightly underdone, then get your pan screaming hot. I don't think you need to though

The_London_Glutton_238897

Ok so gave haddock a go at 45C. I did it with a white wine a butter sauce and tossed through some oyster mushrooms I seared before, some chives and some wilted spinach. Also a squeeze of lemon and some charred shallot slices with it. I did it for 15 mins and as I took it out the two segments to the fillet fell apart as you can see in the picture. The texture was great, but I'm just not so sure about the temperature... As in, if it's hot enough or if I'm just over thinking it now.

The_London_Glutton_238897

brian_martin2001

how thick were they? about an inch? the temperature should be fine. if they were about an inch thick, 20 minutes, even up to about a half hour should be fine. I cook salmon usually to about 38-40, so the temperature is fine. just so long as you're happy with it. and that is really the thing you should be most concerned with. if, when you and yours, eat it, if you like it: texture, taste, etc., then you're good to go. looks good from where i'm sitting.