Let's Talk BBQ

Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: drholly on February 19, 2015, 11:28:43 AM

Title: Frozen Fish
Post by: drholly 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!
Title: Re: Frozen Fish
Post by: Pam Gould 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 .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: Frozen Fish
Post by: Pam Gould 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. .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: Frozen Fish
Post by: 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?
Title: Re: Frozen Fish
Post by: drholly 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!
Title: Re: Frozen Fish
Post by: 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
Title: Re: Frozen Fish
Post by: drholly 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!
Title: Re: Frozen Fish
Post by: 1Bigg_ER on February 19, 2015, 04:07:24 PM: How thick are the fish pieces?
Title: Re: Frozen Fish
Post by: drholly on February 19, 2015, 04:10:06 PM: walleye fillets - about 1/4"
Title: Re: Frozen Fish
Post by: 1Bigg_ER 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.
Title: Re: Frozen Fish
Post by: 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.
Title: Re: Frozen Fish
Post by: drholly 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!
Title: Re: Frozen Fish
Post by: drholly 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.
Title: Re: Frozen Fish
Post by: Jaxon 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!
Title: Re: Frozen Fish
Post by: ACW3 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
Title: Re: Frozen Fish
Post by: 1Bigg_ER on February 19, 2015, 07:56:05 PM: I think the only concern about frozen items is the plastic used to contain the food. Is it SV friendly?
Title: Re: Frozen Fish
Post by: drholly on February 20, 2015, 12:23:59 AM: Quote from: Jaxon 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!

Rocky was at a BB game, Emma working, and Karen out with her friends... still swimming... will let you know... ;D
Title: Re: Frozen Fish
Post by: drholly on February 20, 2015, 12:24:45 AM: Quote from: 1Bigg_ER on February 19, 2015, 07:56:05 PM
I think the only concern about frozen items is the plastic used to contain the food. Is it SV friendly?

Yes, re-packaging using bags made for SV.