# 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:** 3\
**Page:** 2

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**Author:** ![robertz675](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/robertz675/32/1361_2.png) [@robertz675](https://community.anovaculinary.com/u/robertz675)\
**Post date:** [May 12, 2018, 12:41am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/21 "2018-05-12T00:41:18Z")

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130F for 30 minutes, then a quick sear 20 sec. in a hot cast iron pan.

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**Author:** ![Islay](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/islay/32/1847_2.png) [@Islay](https://community.anovaculinary.com/u/Islay)\
**Post date:** [May 12, 2018, 6:48am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/22 "2018-05-12T06:48:08Z")

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Têt something like monkfish which is awful when overcooked. Wonderful. Delicate method for fish.

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**Author:** ![MVRC](https://avatars.discourse-cdn.com/v4/letter/m/96bed5/32.png) [@MVRC](https://community.anovaculinary.com/u/MVRC)\
**Post date:** [May 12, 2018, 7:33am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412/23 "2018-05-12T07:33:35Z")

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Try it making the cod dry with towels. sprinkel al litle olive oil over, it just a little dash, peper and salt.  
make sure your temp is right [https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide](https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide) If it is to moist it will fall apart much faster.

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