With four different modes to choose from, cooking fish is easy with Suvie. Our preferred methods for cooking fish are sous vide or roast. Click here for a list of all of Suvie’s delicious fish recipes.
How to Sous Vide Fish in Suvie
Unlike other types of proteins, fish do best when sous vide for a short period of time (no more than 45 to 60 minutes). Note that selecting a time and temperature for the bottom zone will automatically apply the same settings to the top zone. Suvie does not allow for different times and temperatures when sous viding. When cooked for longer, fish can lose it’s firm, flaky texture. For the best results, follow the steps below:
1) Vacuum seal your fish, place in a Suvie pan, and cover completely with water.
2) Select “Sous Vide” on the display screen.
3) The best temperature to sous vide fish is between 125°F and 135°F for 30 to 45 minutes. Select the time and temperature, keeping in mind that thicker pieces of fish benefit from a longer cook time and if you plan to broil or sear your fish after sous viding, you may want to select a lower temperature.
4) Place pan in the top of bottom zone of Suvie, input settings, and cook now or schedule. If cooking from frozen, be sure to select “Yes” when asked if cooking from frozen.
|125°F||30- 45 minutes||Rare, tender, and slightly flaky|
|130°F||30- 45 minutes||Medium, firm, moist, and flaky|
|135°F||30- 45 minutes||Well done, but still moist|
5) After cooking, pour off water from pans, and gently remove fish from vacuum packaging.
How to Roast Fish in Suvie
Prefer to cook your fish quickly? In addition to sous viding your fish, you can also roast it. For the best results we recommend cooking fish on a greased Suvie roasting rack set inside a Suvie pan. We recommend roasting fish at 400°F for 12-20 minutes, depending on the thickness of your fish filet. Thicker filets will take longer to cook, whereas thinner, more delicate filets will cook more quickly. Check on your fish as it cooks, and remove it from Suvie when it flakes easily with a fork.
Do you always use frozen fish/meats when in sous vide mode?
You can use frozen or fresh. If using frozen, I’d add half an hour to the cooking time for fish.
I cooked (sous vide) frozen salmon burgers at 135 deg for 1 hour and the water was not that hot.. the fish was only warm to the touch but not very well cooked. I ate it but didn’t enjoy a hot meal.
Hi Jeff, sorry the salmon burgers didn’t work out. Did you select “Yes” when asked if cooking from frozen?