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Offline drholly

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Frozen Fish
« Reply #-1 on: February 19, 2015, 11:28:43 AM »
Has anyone made frozen fish sous vide? I have a bunch of frozen walleye fillets from the lake. We clean them and freeze them for the trip home. Typically I will thaw them and make a beer batter and fry them up. But I am thinking of trying a sous vide version. Any ideas on temp and time?

Thanks!
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Offline Pam Gould

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Re: Frozen Fish
« on: February 19, 2015, 11:30:59 AM »
watching..I have frozen walleye too.  Hope High on Smoke shows up. 
 I checked my forum site for SV and none of them has done it from frozen. Their suggestion: I would give 130°f 15min bath.. longer if over 1in thick, season after, finish skin side down in a skillet with a knob of butter, spooning the butter over the top.  Pam .☆´¯`•.¸¸. ི♥ྀ. 
« Last Edit: February 19, 2015, 11:42:51 AM by Pam Gould »
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Offline Pam Gould

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Re: Frozen Fish
« Reply #1 on: February 19, 2015, 12:20:14 PM »
Seems that most chefs prefer to start from frozen with almost everything..who knew..just add some time to it.  .☆´¯`•.¸¸. ི♥ྀ. 
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Offline sparky

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Re: Frozen Fish
« Reply #2 on: February 19, 2015, 01:23:41 PM »
I got some frozen salmon.  what temp and time do ya'll think?  skin side down pam in cast iron w/ butter when done? 
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Offline drholly

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Re: Frozen Fish
« Reply #3 on: February 19, 2015, 02:20:23 PM »
Quote from: sparky on February 19, 2015, 01:23:41 PM
I got some frozen salmon.  what temp and time do ya'll think?  skin side down pam in cast iron w/ butter when done?

Definitely sear the skin on the CI in butter when done. Just takes a minute and the skin is fantastic. I mixed the butter with a little grape seed oil to boost the smoke point and got the pan very hot. Did that on the steelhead the other night and it was delicious and crispy. Roscoe scarfed the little bit I didn't finish!
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Offline LostArrow

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Re: Frozen Fish
« Reply #4 on: February 19, 2015, 02:27:01 PM »
For sous-vide, fish I prep several packs with seasoning & butter, seal & freeze then pop in bath without defrosting whenever I want some
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Offline drholly

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Re: Frozen Fish
« Reply #5 on: February 19, 2015, 02:34:54 PM »
Quote from: LostArrow on February 19, 2015, 02:27:01 PM
For sous-vide, fish I prep several packs with seasoning & butter, seal & freeze then pop in bath without defrosting whenever I want some

What time and temp do you use?

Thanks!
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Offline 1Bigg_ER

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Re: Frozen Fish
« Reply #6 on: February 19, 2015, 04:07:24 PM »
How thick are the fish pieces?
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Offline drholly

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Re: Frozen Fish
« Reply #7 on: February 19, 2015, 04:10:06 PM »
walleye fillets - about 1/4"
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Offline 1Bigg_ER

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Re: Frozen Fish
« Reply #8 on: February 19, 2015, 04:12:20 PM »
Quote from: sparky on February 19, 2015, 01:23:41 PM
I got some frozen salmon.  what temp and time do ya'll think?  skin side down pam in cast iron w/ butter when done?

125 for 45 minutes, pat dry, hot pan, skin side down a minute or two until skin is crispy.

I don't about searing with butter. Make some ghee and use it for searing.
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Offline 1Bigg_ER

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Re: Frozen Fish
« Reply #9 on: February 19, 2015, 04:16:34 PM »
Quote from: drholly on February 19, 2015, 04:10:06 PM
walleye fillets - about 1/4"

That's tricky if you plan on searing after SV. Skinless no post sear, 135 degrees Minimum  of thirty minutes, max 45 minutes.
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Offline drholly

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Re: Frozen Fish
« Reply #10 on: February 19, 2015, 04:23:09 PM »
Quote from: 1Bigg_ER on February 19, 2015, 04:16:34 PM
Quote from: drholly on February 19, 2015, 04:10:06 PM
walleye fillets - about 1/4"

That's tricky if you plan on searing after SV. Skinless no post sear, 135 degrees Minimum  of thirty minutes, max 45 minutes.

Skinless - no post-sear. Thank you!
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Offline drholly

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Re: Frozen Fish
« Reply #11 on: February 19, 2015, 04:32:09 PM »
Another "newbie" stupid question. Is it better to leave them frozen or thaw in the fridge?

Reason I ask - when the frozen at the lake, they were in a block - so they are about a two inch thick block 'o walleye vs. a nice fillet.

Thank you for your help.
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Offline Jaxon

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Re: Frozen Fish
« Reply #12 on: February 19, 2015, 07:49:52 PM »
B T W, I'm still waiting on results from the Chuck roast you have in the bath...don't forget!
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Offline ACW3

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Re: Frozen Fish
« Reply #13 on: February 19, 2015, 07:54:04 PM »
Following this one.  I love fish.  This gives me yet one more way to cook it!

Art
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