# Unimpressed with fish
**URL:** https://community.anovaculinary.com/t/unimpressed-with-fish/14412
**Category:** Anova Precision® Cooker
**Tags:** seafood, discussion
**Created:** [May 6, 2018, 12:11am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412 "2018-05-06T00:11:39Z")
**Posts on this page:** 20
**Page:** 1
### Author:  [@Vision](https://community.anovaculinary.com/u/Vision)
#### Post date: [May 6, 2018, 12:11am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/1 "2018-05-06T00:11:39Z")
So far I’m thinking SV is not great for fish. Do you disagree?
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [May 6, 2018, 1:18am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/2 "2018-05-06T01:18:32Z")
yes, i do
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [May 6, 2018, 3:44am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/3 "2018-05-06T03:44:03Z")
What fish have you tried? Thickness… Temperatures… Times… Finishes.
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [May 6, 2018, 3:06pm UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/4 "2018-05-06T15:06:25Z")
I disagree too.
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### Author:  [@Vision](https://community.anovaculinary.com/u/Vision)
#### Post date: [May 6, 2018, 6:03pm UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/5 "2018-05-06T18:03:39Z")
Great, can someone recommend a great recipe?
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### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [May 7, 2018, 12:40am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/6 "2018-05-07T00:40:45Z")
I disagree as well. In my opinion, it’s great for fish. When I sous vide them, I don’t sear. Just grab 'em right out of the bag. Do you have any particular fish in mind that you’re looking for?[I love salmon - here’s a few.](https://recipes.anovaculinary.com/recipes?searchString=salmon&categorySlug=)
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [May 7, 2018, 1:33am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/7 "2018-05-07T01:33:51Z")
This: [www.chefsteps.com/activities/salmon-104-f](http://www.chefsteps.com/activities/salmon-104-f)
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### Author:  [@garydlum](https://community.anovaculinary.com/u/garydlum)
#### Post date: [May 7, 2018, 9:30am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/8 "2018-05-07T09:30:42Z")
I was really happy with the salmon I did. I brined first. The texture and body of the fish was good. The taste was excellent.
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### Author:  [@kl005](https://community.anovaculinary.com/u/kl005)
#### Post date: [May 7, 2018, 9:37am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/9 "2018-05-07T09:37:48Z")
I’m a fan of SV fish. Like @AlyssaWOAH, I don’t sear either. My go-to is about 53 degrees C for salmon, time varies with thickness.
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### Author:  [@Mormor](https://community.anovaculinary.com/u/Mormor)
#### Post date: [May 8, 2018, 2:57pm UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/10 "2018-05-08T14:57:32Z")
I disagree too. We’ve had some of the best salmon with our Anova; also tried steelhead trout with great success
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### Author:  [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)
#### Post date: [May 8, 2018, 9:10pm UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/11 "2018-05-08T21:10:10Z")
ditto. fresh fish is great. I have also tried the vacuum packed frozen 2 packs at the grocer and it’s also great with the added bonus of being vacuum sealed. seems to be available in all kinds of species. Dump and Go! The only exception I’ve found is Ahi, because it should be seared only. (and fresh)
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [May 8, 2018, 9:48pm UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/12 "2018-05-08T21:48:04Z")
I’m not a fish eater, so I really can’t comment good or bad. But I notice that @Vision hasn’t said anything about what type of fish has been tried, how it was prepared or anything for us to see what his/her opinion is based upon.
Currently the post is simply “fish = bad”
This opinion could be based upon a single attempt with a piece of basa that had been in the freezer for three years. Or it could be based upon 20 cooking attempts with various kinds of fish both fresh and frozen.
A little more information would be great to see if there are any errors in your cook, etc.
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### Author:  [@Vision](https://community.anovaculinary.com/u/Vision)
#### Post date: [May 8, 2018, 11:41pm UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/13 "2018-05-08T23:41:35Z")
I tried cod twice, once was the anova miso recipe the second was at 135 for 45 minutes. Both times the fish fell apart. Both weren’t impressive. The best part is all the liquid that ends up in the bag, it’s a fantastic soup, but I wasn’t trying to make soup.
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [May 9, 2018, 1:03pm UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/14 "2018-05-09T13:03:10Z")
Like I said, I’m not a fish fan. But I do know that there aren’t a great deal of similarities between different breeds of fish. I’ll let the others take it from here.
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### Author:  [@DParker](https://community.anovaculinary.com/u/DParker)
#### Post date: [May 9, 2018, 1:55pm UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/15 "2018-05-09T13:55:48Z")
> [@Vision](#):
>
> I tried cod twice…
It’s a mighty leap to jump from just that to any sweeping conclusions about SV and fish in general. Although many people really like what SV does for hamburgers, I’m mot that thrilled with it myself…but I certainly wouldn’t say that SV isn’t a good technique to use for red meat in general, or even just beef.
One of the more popular applications of SV is salmon. Give that a try and see if your opinion changes.
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### Author:  [@Vision](https://community.anovaculinary.com/u/Vision)
#### Post date: [May 10, 2018, 12:33am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/16 "2018-05-10T00:33:07Z")
> [@DParker](#):
>
> It’s a mighty leap to jump from just that to any sweeping conclusions about SV and fish in general.
Aren’t you taking a mighty leap to conclude I didn’t research this topic before posting the thread?
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### Author:  [@DParker](https://community.anovaculinary.com/u/DParker)
#### Post date: [May 10, 2018, 12:47am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/17 "2018-05-10T00:47:45Z")
> [@Vision](#):
>
> Aren’t you taking a mighty leap to conclude I didn’t research this topic before posting the thread?
You were asked what experience with fish your opinion was based on. You replied that you tried cod twice, and cited absolutely nothing else. There was no leap required on my part. I simply took you at your word.
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### Author:  [@robertz675](https://community.anovaculinary.com/u/robertz675)
#### Post date: [May 11, 2018, 3:19pm UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/18 "2018-05-11T15:19:48Z")
I have done salmon, halibut, swordfish, marlin, mahi-mahi, all with great success. Put in bag with lemon slices, fresh thyme, olive oil, salt and pepper. Delicious. My wife even likes it and she is not a fish eater.
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### Author:  [@Glenn\_Geelhoed](https://community.anovaculinary.com/u/Glenn_Geelhoed)
#### Post date: [May 11, 2018, 3:36pm UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/19 "2018-05-11T15:36:11Z")
I agree about hamburger the doneness was to my liking but even with a good sear I prefer it on the grill or pan. As far as fish goes I have done salmon twice, the first time it was too under for my taste so I upped the temp and went a little longer and quick seared it and it was real good.
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### Author:  [@Vision](https://community.anovaculinary.com/u/Vision)
#### Post date: [May 12, 2018, 12:02am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/20 "2018-05-12T00:02:18Z")
“I have done salmon, halibut, swordfish, marlin, mahi-mahi, all with great success. Put in bag with lemon slices, fresh thyme, olive oil, salt and pepper. Delicious. My wife even likes it and she is not a fish eater.”
What temp and time are you using? It’s not falling apart?
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