# \#seafood **URL:** https://community.anovaculinary.com/tag/seafood/18.md [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) --- ## [Reheating Lobster](https://community.anovaculinary.com/t/reheating-lobster/16237)
**Author:** [@txsquirrelfish](https://community.anovaculinary.com/u/txsquirrelfish)\ **Replies:** 14\ **Last updated:** [February 14, 2022, 1:15pm UTC](https://community.anovaculinary.com/t/reheating-lobster/16237 "2022-02-14T13:15:22Z")
I purchased some steamed frozen whole lobsters. I want to take the meat out of the shell and heat it in the sous vide with butter. Any tips on reheating it gently so it will come out delicate and buttery? --- ## [Lobster](https://community.anovaculinary.com/t/lobster/18606)
**Author:** [@glasslipper](https://community.anovaculinary.com/u/glasslipper)\ **Replies:** 5\ **Last updated:** [June 28, 2020, 12:36am UTC](https://community.anovaculinary.com/t/lobster/18606 "2020-06-28T00:36:07Z")
I'm new at this. I want to cook 4 small lobsters. What temp. and how long ? Cynthia --- ## [Eeeuuww - Frozen Cod Cooked Up Chewy and Spongy](https://community.anovaculinary.com/t/eeeuuww-frozen-cod-cooked-up-chewy-and-spongy/19322)
**Author:** [@JudyF](https://community.anovaculinary.com/u/JudyF)\ **Replies:** 10\ **Last updated:** [January 10, 2019, 11:45am UTC](https://community.anovaculinary.com/t/eeeuuww-frozen-cod-cooked-up-chewy-and-spongy/19322 "2019-01-10T11:45:10Z")
Cooked some packaged Wild Caught frozen Alaska cod fillets. I researched time and temp and came up with 132 deg. F and 30 min. plus 15 min for frozen = 45 min-1 hour. I did two batches. First was 45 min. Second was 1 hou… --- ## [Cooking Salmon Safely](https://community.anovaculinary.com/t/cooking-salmon-safely/10711)
**Author:** [@tedsudol](https://community.anovaculinary.com/u/tedsudol)\ **Replies:** 10\ **Last updated:** [August 28, 2018, 8:15am UTC](https://community.anovaculinary.com/t/cooking-salmon-safely/10711 "2018-08-28T08:15:30Z")
Hi, How can you cook salmon safely in the Anova cooker when the USDA says that to cook salmon safely is by cooking to an internal temperature of 145. Yet the salmon recipes on the Anova site call for a temperature of 115… --- ## [Australian Fish](https://community.anovaculinary.com/t/australian-fish/15057)
**Author:** [@DJE](https://community.anovaculinary.com/u/DJE)\ **Replies:** 2\ **Last updated:** [June 15, 2018, 1:22pm UTC](https://community.anovaculinary.com/t/australian-fish/15057 "2018-06-15T13:22:57Z")
Anova has recipes for fish in the U.S.A. but I want recipes for Australian fish - flake, barramundi, blue grenadier, etc.. Does anyone know where to find them? --- ## [recooking undercooked salmon?](https://community.anovaculinary.com/t/recooking-undercooked-salmon/14986)
**Author:** [@inor](https://community.anovaculinary.com/u/inor)\ **Replies:** 7\ **Last updated:** [June 14, 2018, 12:36pm UTC](https://community.anovaculinary.com/t/recooking-undercooked-salmon/14986 "2018-06-14T12:36:22Z")
I just cooked Salmon at 120 for 45 min. It is now in the fridge. I think it is under cooked. When I reheat it, can I cook it at 130? or will that ruin it? --- ## [Unimpressed with fish](https://community.anovaculinary.com/t/unimpressed-with-fish/14412)
**Author:** [@Vision](https://community.anovaculinary.com/u/Vision)\ **Replies:** 22\ **Last updated:** [May 12, 2018, 7:33am UTC](https://community.anovaculinary.com/t/unimpressed-with-fish/14412 "2018-05-12T07:33:35Z")
So far I'm thinking SV is not great for fish. Do you disagree? --- ## [Small scallops sous vide](https://community.anovaculinary.com/t/small-scallops-sous-vide/669)
**Author:** [@Helen](https://community.anovaculinary.com/u/Helen)\ **Replies:** 3\ **Last updated:** [May 1, 2018, 10:52pm UTC](https://community.anovaculinary.com/t/small-scallops-sous-vide/669 "2018-05-01T22:52:37Z")
I had a small bag of small scallops, the kind that usually shrivel up during baking or stir fry etc. 25 minutes at 140 and they looked so much the same size I was wondering if they were actually cooked. They were as go… --- ## [Food temp.](https://community.anovaculinary.com/t/food-temp/13788)
**Author:** [@zaxdad](https://community.anovaculinary.com/u/zaxdad)\ **Replies:** 8\ **Last updated:** [April 17, 2018, 11:12pm UTC](https://community.anovaculinary.com/t/food-temp/13788 "2018-04-17T23:12:23Z")
Hi all. We're new users. I really like the texture of cooked food. My question. We cooked salmon last night. Really liked the flavor and texture. The only complaint was the food wasn't hot enough. That seems to be our o… --- ## [frozen swordfish steaks](https://community.anovaculinary.com/t/frozen-swordfish-steaks/10364)
**Author:** [@Marian\_Kaderbek](https://community.anovaculinary.com/u/Marian_Kaderbek)\ **Replies:** 1\ **Last updated:** [November 27, 2017, 6:11pm UTC](https://community.anovaculinary.com/t/frozen-swordfish-steaks/10364 "2017-11-27T18:11:45Z")
How long do I cook a pair of frozen 1" thick swordfish steaks-total weight just under one pound? --- ## [Cook Frozen Salmon](https://community.anovaculinary.com/t/cook-frozen-salmon/1476)
**Author:** [@marioGomez](https://community.anovaculinary.com/u/marioGomez)\ **Replies:** 2\ **Last updated:** [December 1, 2016, 7:11pm UTC](https://community.anovaculinary.com/t/cook-frozen-salmon/1476 "2016-12-01T19:11:37Z")
I want to cook Salmon (medium), i have 2 frozen pieces: -\> 0.40 lb - 0.78 in -\> 0.52 lb - 1.1 in I need to put one first and X minutos after the other? I need to change de temp or the time because of the initial te… --- ## [Crab stuffed salmon?](https://community.anovaculinary.com/t/crab-stuffed-salmon/802)
**Author:** [@hagfish16](https://community.anovaculinary.com/u/hagfish16)\ **Replies:** 3\ **Last updated:** [September 3, 2016, 9:15pm UTC](https://community.anovaculinary.com/t/crab-stuffed-salmon/802 "2016-09-03T21:15:31Z")
Hi all- been enjoying my anova for several months now- it's fantastic! My wife picked up some salmon at the store which has a pretty healthy layer or shredded crab stuffed on top. I'm wondering if I can get away with c… --- ## [Copper River Salmon](https://community.anovaculinary.com/t/copper-river-salmon/501)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 3\ **Last updated:** [June 27, 2015, 1:31pm UTC](https://community.anovaculinary.com/t/copper-river-salmon/501 "2015-06-27T13:31:04Z")
During a short period each year we are able to get fresh Copper River salmon from Alaska. It is sent direct from the source overnight and it is a real treat. My wife likes it a little more done than I do so I cooked it a… --- ## [Seafood Recommendation](https://community.anovaculinary.com/t/seafood-recommendation/448)
**Author:** [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\ **Replies:** 6\ **Last updated:** [May 26, 2015, 4:10pm UTC](https://community.anovaculinary.com/t/seafood-recommendation/448 "2015-05-26T16:10:04Z")
Ever since a childhood trauma (don't ask) I've had a dislike of seafood. Battered white fish fillet with chips is about as far as I usually go. Obviously seafood has various health benefits, and I understand that cooking… --- ## [Simple Surf n' Turf](https://community.anovaculinary.com/t/simple-surf-n-turf/375)
**Author:** [@DMW](https://community.anovaculinary.com/u/DMW)\ **Replies:** 7\ **Last updated:** [March 27, 2015, 10:57pm UTC](https://community.anovaculinary.com/t/simple-surf-n-turf/375 "2015-03-27T22:57:29Z")
So I wasn’t planning to use my Anova Precision Cooker last night for the first day of Spring. I was planning to smoke/grill this 2" thick porterhouse I had defrosted overnight in the fridge: However, after shoveling 3… --- ## [Lukewarm Food Temp](https://community.anovaculinary.com/t/lukewarm-food-temp/378)
**Author:** [@jazzman161](https://community.anovaculinary.com/u/jazzman161)\ **Replies:** 4\ **Last updated:** [March 24, 2015, 11:24pm UTC](https://community.anovaculinary.com/t/lukewarm-food-temp/378 "2015-03-24T23:24:00Z")
Hey all. Just purchased by Anova precision cooker and starting to try various recipes. The other day I made a steelhead trout @ 52 deg. C (125.6 deg. F) for 25 mins. The trout came out done and it was tender & moist bu… --- ## [Cooking a Whole Lobster](https://community.anovaculinary.com/t/cooking-a-whole-lobster/278)
**Author:** [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)\ **Replies:** 4\ **Last updated:** [January 13, 2015, 10:07pm UTC](https://community.anovaculinary.com/t/cooking-a-whole-lobster/278 "2015-01-13T22:07:51Z")
Has anyone tried to cook a whole lobster or just parts? What time and temperature do you recommend? --- ## [Sous Vide Salmon with Hoisin Sauce in Anova Recipes](https://community.anovaculinary.com/t/sous-vide-salmon-with-hoisin-sauce-in-anova-recipes/184)
**Author:** [@mbaileybend](https://community.anovaculinary.com/u/mbaileybend)\ **Replies:** 6\ **Last updated:** [December 30, 2014, 4:57am UTC](https://community.anovaculinary.com/t/sous-vide-salmon-with-hoisin-sauce-in-anova-recipes/184 "2014-12-30T04:57:14Z")
So the recipe has hoisin sauce in the title but is not listed in the ingredients. So how much. Does anyone proof read these recipes?? . This really sounds good will give it a try when I get my Anova.