Sous vide swai?

The swai sold in the local supermarket comes as bags containing individually vacuum-packed fillets. Is it okay to sous vide the fillets in their original packaging, or should I put them into different bags? What should be the temperature and time I should use and should they still be finished in a sauté pan before serving? Any other suggestions? Thanks!

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brian_martin2001

I can't imagine there would be a problem. While i often like to season some things, there are others (like rack is lamb) that i just throw some salt on after cooking. I think you're ok to cook it in the package

labradors_264109

What about temperature and time? Swai isn't salmon or halibut - the fillets are not as thick. Don't want to wind up destroying it.

brian_martin2001

The reason i didn't give any time or temperature recommendations it's i have no recommendations to give. Did you try googling it?

labradors_264109

Yes. Of course. Nothing specific about swai. One of the results was this site, so I signed up and asked the question because I thought someone here could be more likely to have experience with this kind of thing than on most typical cooking forum sites. I have found some general information about fish, but wanted to be a little more certain so I won't have to learn by making a mistake and ruining the fish.