Is striped bass suited for sous vide?
I have to cook some striped bass tomorrow. It is from frozen, and in fillets with no skin (if it had skin I would pan sear it, but alas it doesn't). I was thinking, season with salt, pepper, and smoked paprika. Then sous vide @ 135, then serve it on a romesco sauce. I am fairly unfamiliar with striped bass and was wondering how well it is sous vide. Sous vide would be very advantageous, since I need to make a lot (serve 10), and don't want to stink up the house.
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I use sous vide as a tool in the kitchen on a regular basis. Over the years I've developed some preferences and recognize that as a tool, there are some jobs it does well, and other jobs where traditional cooking methods simply produce a better result. For me, I prefer fish cooked using traditional methods, and I would use the stove, oven, or grill before I chose sous vide. Having said that, striped bass works better sous vide that many other varieties. It is firm and fairly forgiving. So, your plan is reasonable. A brief brine could help maintain the texture, if that is something you are interested in. There are numerous recipes on the internets.
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