Mackerel Sous Vide
Tender, fatty fish with perfect texture — great for batch cooking
◷10
Mackerel cooked sous vide at 55–57°C for 50 minutes. The fish turns out juicy and tender. Optionally — a quick skin sear for an appetizing crust. Stores well: up to 3 days in the refrigerator or 2 months in the freezer.
Recipe available in collections
Ingredients and steps unlock after purchasing any of these collections.
