# Rolled fish (cured) 45 C / 113 F cook

**URL:** <https://community.anovaculinary.com/t/rolled-fish-cured-45-c-113-f-cook/34215>\
**Category:** Anova Precision® Cooker\
**Created:** [November 26, 2024, 12:19am UTC](https://community.anovaculinary.com/t/rolled-fish-cured-45-c-113-f-cook/34215 "2024-11-26T00:19:19Z")\
**Posts on this page:** 2\
**Page:** 1

<div class="post-metadata">

**Author:** ![MrGus](https://avatars.discourse-cdn.com/v4/letter/m/b9bd4f/32.png) [@MrGus](https://community.anovaculinary.com/u/MrGus)\
**Post date:** [November 26, 2024, 12:19am UTC](https://community.anovaculinary.com/t/rolled-fish-cured-45-c-113-f-cook/34215/1 "2024-11-26T00:19:19Z")

</div>

Easiest to simply link this short video for perusal, effectively we cut scallop like portions… thought some of you might be up for a slight variation on the norm & run it through the sous vide.Dee

[![](https://img.youtube.com/vi/b-qahvN4fO4/maxresdefault.jpg "Michelin Chefs Secret to PERFECT Medium Rare Fish") ](https://www.youtube.com/watch?v=b-qahvN4fO4)

---

<div class="post-metadata">

**Author:** ![franck](https://avatars.discourse-cdn.com/v4/letter/f/7ba0ec/32.png) [@franck](https://community.anovaculinary.com/u/franck)\
**Post date:** [December 10, 2024, 12:52pm UTC](https://community.anovaculinary.com/t/rolled-fish-cured-45-c-113-f-cook/34215/2 "2024-12-10T12:52:56Z")

</div>

interesting thanks. Before getting into sous vide I used to do halibut, salmon or salmon in a similar way but without a steam, so I had a hard time getting consistent results but when it was good it was really good.