True confession: cooking seafood always stressed me out in the past. Maybe it’s ‘cause proteins from the sea are extremely perishable and seem to overcook in an instant. Plus, have you seen the price of high quality seafood lately?! Marone!
For many moons, my tame kitchen adventures involving fruits de mer only revolved around salmon and shrimp…but not anymore!
Armed with a SousVide Supreme and the conviction that I gotta get more healthy omega-3’s in my belly, I jumped in the deep end and joined a seafood CSA. I’m excited and a tad nervous that we’re getting a weekly delivery from Siren SeaSA — a sustainably-harvested local seafood CSA in the San Francisco Bay Area — but I’m ready for a challenge!
For my first delivery, I received two be-YOO-tiful black cod fillets.
Wanna see how I sous vided them?
Follow the jump for the recipe!