Fish and Seafood Sous Vide

Fishing is my one great passion—after cooking, of course. It has taken me and my wife around the entire coast of Australia, in both directions. Kingfish, snapper, spangled emperor, coral trout, salmon—there are so many fascinating and delicious varieties of fish and seafood, it was hard to know where to start this part of the sous vide journey.

The delicate structure of fish and seafood requires unique handling. A very sharp knife, food-handling gloves and a clean cutting board are essential for fish. It is easier to prepare fish when it is very cold, so work in manageable batches and keep the remainder in the fridge until required. Always using sashimi-grade fish ensures its freshness.