Explore innovative fish and seafood recipes using the sous vide method.
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.
Oysters prepared sous vide make for a spectacular start to a special fête.
Yes, you can prepare an entire fish and meal using sous vide.
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.
Salmon reaches peak velvet texture when prepared sous vide.
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.
Sous vide Arctic char, meet breadcrumbs—and a deep fryer.
Middle Eastern ingredients like bright, fresh lemon and fiery harissa combine with the sous vide method to elevate mild halibut filets.