Sous vide is a technique that sounds fancy, but is actually quite simple. You'll just need a resealable plastic bag, a bowl or bucket, and a way to heat and stir the water while your fish is submerged. In this video, Grace prepares three different portions at different temperatures to exhibit the different possible textures you can achieve.
For more inspiration, click here to explore all of our recipes.
Ask questions or share your cooking story by emailing Grace at askgrace@sitkaseafoodmarket.com
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
