holdng seafood after cooking

how long can I hold fish portions that are " cooking " before they need to be served .

I have a small restaurant and I want to hold the product to serve when needed ..

holding inventory would be good ..I want to hold it for 1 hr after cooking

can I do this from a product quality perspective and how should I hold it at same temp of cooking 140 or under ice or what

I expect to finish with a grill before serving

please advise

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C_Evans_178770

I'd love this question addressed , because ( newbie here ) I'm having an issue with carryover cooking , which I had not expected with sous vide , thinking the food would not rise beyond set temp . BUT it seems that sensitive things.. veggies, fish , possibly eggs ( I may have messed those up some other way ) have been quite time sensitive , and not referring to very long or hours over .

Also Re: the question below ; putting food in before bath up to temp , I definitely over cooked veg. , again thinking it would simply rise to the recommended set temp and stop . I put veg into room temp water , plugged in unit , looked up a temp/ time , but came back to find a dingy grey looking kale that was overdone but rubbery and tough .. Big fail .

(FYI , I'm looking at Anova , Serious Eats , here for time/ temps) Thanks !

A_Saunders_30503

chill it and grill it! Basically this is the same idea as the fried chicken receipe- sous vide for quality and safety, then chill it down for convinence with the added bonus is that when you finish it, it won't overcook. Depending on the product the amount of time you can chill it without a loss in quality depends on the item, but I can't think of anything that won't survive a few hours of chilled quickly but gently (air cool, room temp water, ice water, refrigerate)

To Evans below- sous vide recipes come in two forms, time/temp or equilibrium. When you want your steak to be 132.5f when done you can set the bath for 132.5 and walk away. The steak will not overcook because it's temp will reach equilibrium with the bath. However, recipes for things like vegetables and eggs can overcook because the bath temp is higher than you want the finished product (not going for equilibrium). The reasons for vegetables are because the cell walls don't break down at low temps, but if you leave it too long than all the cell walls break down and you get mush.