SECTION 4: FISH COOKERY
Sous vide cooking is ideal for the cooking of fish and shellfish. Given the delicate nature of seafood, cooking it at precise temperatures ensures that the end result will be flaky and moist. It can be very difficult to achieve these results using traditional cooking methods. The method of sous vide can be applied to a wide array of fish, shellfish, and salmon, a particularly great example of the results that sous vide cooking can produce.
The Goal: Obtain the best possible texture of fish and shellfish.