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Originally Posted by mlyonsd
Anybody ever done fish?
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Fish is fantastic. They were made for sous vide.
Halibut can’t be beat. Salmon comes out perfectly. I take skin on salmon and after they’re finished, I sear the filets, skin side down, for about 1 minute. It crisps the skin so the meat is almost sushi grade but with a crispy, browned skin.
Diver scallops also are ethereal. Put a little butter in the bag and sear them for about 45 seconds a side when finished and serve with lime garlic mayonnaise or bernaise sauce. Shrimp are also phenomenal.
I haven’t done lobster or crab, lobster because I prefe crab and I fail to see why I should eat lobster when I have glorious Alaska seafood fresh and local. Crab is usually sold flash frozen and I don’t feel like shelling the entire dinner. I figure everyone can shell what they want to eat and save me time.