Explore innovative fish and seafood recipes using the sous vide method.
Creamy lobster bisque and sous vide lobster meat are topped with a delicate puff pastry dome in this elegant dish.
This simple recipe relies on compression to infuse shrimp with a citrus marinade.
For this elegant seafood dish, marinated scallops are paired with cauliflower prepared two ways, and served on the shells.
Shrimp, scallops, calamari, and a variety of vegetables are deep-fried and served with a simple dipping sauce for a crowd-pleasing appetizer.
This sumptuous terrine was served by the Embassy of France in honor of International Sous Vide Day 2019.
Use sous vide to create the perfect texture and flavor for clams finished on the grill.
Thick Manuka honey is an ideal glaze for sous vide shrimp finished on the grill.
Dominique Crenn, of three-Michelin-starred Atelier Crenn, shared an exclusive sous vide recipe with Sous Vide magazine readers.
Celebrate the holidays with this most special tradition—with each dish prepared perfectly.
Perfectly cooked sous vide scallops sing when paired with a flavorful sauce.
Chef Mark Miller—considered a pioneer of modern Southwestern cuisine—shares his recipe for citrus salmon, prepared with ready-made sous vide products from Cuisine Solutions.
A cocotte ups the presentation ante for this elegant sous vide halibut.
A salt crust stands in for a sous vide pouch in this delicious seafood dish with a beautiful presentation.
Middle Eastern ingredients like bright, fresh lemon and fiery harissa combine with the sous vide method to elevate mild halibut filets.
Take your sous vide skills to the next level with this exotic, impressive sous vide octopus.