- Fillet into single (split lengthwise) or double fillets (whole side), and remove the skin (can also be done afterward). Place the fish in a bag and vacuum pack it.  Cook the fish sous vide for 16 minutes at 52 degrees Celsius (126 degrees Fahrenheit). This recipe is based on a 2 cm thick fish. If it is only 1 cm, then it should only be cooked for 10 minutes.

• If you change the temperature to a lower temperature, you'll get a more sashimi-like fish. 
• If you change the temperature to a higher temperature, you'll get firmer and whiter, but also slightly dry meat. 
• If you shorten the time, you'll get almost raw fish. 
• If you extend the time, you'll get firmer and whiter meat that is less juicy.

 

Pan: High heat 2 x 1 minute.  

White, juicy, and very tender meat with a mild flavour of shellfish.