Sous vide is one of the great ways to cook cod until it melts in your mouth and never overcooks.
Cod is a fan favorite when it comes to white fish, cherished for its flaky feel and mild taste. Yet, there’s a catch—cod can turn rubbery in a snap if overcooked, and that’s a real kitchen bummer.
But here’s a silver lining: sous vide cooking. This cooking ace saves the day with a water bath set precisely to the ideal internal temperature of fish, ensuring perfect cod every time. Overcooking? Not with sous vide—it’s literally impossible!
Once you’ve tried this recipe and enjoyed it, be sure to check out my miso-glazed Atlantic cod, sous vide scallops, and sous vide lemon garlic shrimp!
Time and Temperature for Sous Vide Cod
Getting the time and temperature right is crucial for perfect sous vide cod. Cod, like many other types of fish, is delicate and requires careful handling to maintain its texture and flavor.
Fresh and juicy (120°F / 49°C for 45 minutes)
Soft and textured (130°F / 54°C for 45 minutes)
Loose and slightly hard (140°F / 60°C for 45 minutes)
1. Fresh and Juicy (120°F / 49°C for 45 minutes)
Texture: At this temperature, the cod remains very moist and tender, almost approaching the texture of raw fish but heated through. It’s exceptionally delicate and should be handled very carefully to avoid breaking.
Best for: This texture is ideal for those who enjoy the natural, subtle flavors of fish without any firmness. It’s excellent for light dishes, perhaps dressed with a simple vinaigrette or accompanied by a delicate salad.
2. Soft and Textured (130°F / 54°C for 45 minutes)
Texture: The cod becomes firmer than at 120°F but still retains a good amount of moisture, making it flaky yet soft. It has more of a traditional cooked fish texture while still being quite gentle.
Best for: This is a versatile texture that works well in most dishes. It can be beautifully paired with a variety of sauces, from a rich buttery sauce to a refreshing citrus-infused oil. It’s also great for placing atop a hearty vegetable medley or integrating into a warm fish salad.
3. Loose and Slightly Hard (140°F / 60°C for 45 minutes)
Texture: At this temperature, the cod’s proteins have firmed up more significantly. The fish is still moist but has a firmer, more traditional texture that some diners prefer.
Best for: This texture is suited for recipes where a firmer fish is desired. It can stand up well in fish tacos, mixed seafood dishes, or even when served with robust, spicy, or acidic flavors that might overwhelm softer preparations.
What’s the best cod fish for sous vide?
When choosing cod for sous vide cooking, the quality and type of cod you select can significantly impact the flavor and texture of your dish. Here are some options and tips for selecting the best type of cod:
Atlantic Cod (Gadus morhua)
Atlantic cod is a popular choice known for its mild flavor and dense, flaky white flesh. It is commonly found in colder waters of the North Atlantic.
This type of cod holds up well to sous vide cooking, delivering a tender and moist texture when cooked properly.
Pacific Cod (Gadus macrocephalus)
Similar to Atlantic cod but generally found in the Pacific Ocean. It has a slightly sweeter flavor and is less firm than Atlantic cod but still offers a good flake.
Pacific cod benefits from the gentle cooking method of sous vide, which helps to retain its moisture and enhance its sweet flavor.
Black Cod (Anoplopoma fimbria)
Also known as sablefish, this isn’t a true cod but is often included in discussions about cod due to its name. It has a rich, buttery flavor with a smooth, velvety texture.
Black cod is excellent for sous vide as its high-fat content renders it luxuriously tender and flavorful when cooked at precise low temperatures.
Frozen vs. Fresh Cod
Often more accessible and can be a great option if fresh fish isn’t available. Look for vacuum-sealed options that prevent ice crystals from forming on the fish, as this can affect texture.
Always ensure freshness for the best results. Fresh cod should have a clean smell, firm flesh, and clear, bright eyes if whole. Fresh fish typically offers a slight advantage in texture and flavor.
How to sous vide cod?
To successfully set up your sous vide cooking arrangement, especially when working with a delicate item like cod, it’s crucial to use a reliable sous vide machine that can accurately maintain the set temperature throughout the cooking process.
The Typhur Sous Vide Station is an excellent choice for this, offering precision temperature control with an accuracy of +/- 0.05˚C (0.09˚F). This level of precision ensures that your cod will cook perfectly every time, preserving its delicate texture and flavor.
Follow this video guide to cook code sous vide
Follow the below sous vide code recipe step-by-step
Time needed: 1 hour
- Preheat your sous vide machine
Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Preheat your sous vide machine to the desired temperature of the doneness: Fresh and Juicy (120°F / 49°C for 45 minutes); Soft and Textured (130°F / 54°C for 45 minutes); Loose and Slightly Hard (140°F / 60°C for 45 minutes).
- Seasoning and bagging the cod filet
Moderately season each cod filet with salt and fresh cracked pepper before placing them in the vacuum bag along with olive oil or unsalted butter, garlic, and thyme. Using the vacuum sealer, make sure that the cod is completely sealed and that any excess air has been removed from the bag. Ensure the fillets are in a single layer in the bag.
- Place the bag properly
Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.
- Sous vide cooking
Allow the cod to sous vide for 45 minutes.
- Finishing the cod
Once the cod has finished cooking, carefully remove the filets from the water bath. Remove the cod from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. Before searing, thoroughly dry each filet with a paper towel.
- Sear the cod
Place a non-stick pan over high heat and add high-temperature cooking oil and unsalted butter. When the oil begins to lightly smoke, carefully add the cod filets along with the garlic and herbs to the pan. Sear the cod for approximately one minute, while continuously spooning the aromatic butter over each filet. This adds an extra depth of flavor and smells amazing!
- Serve
While cod is mild in flavor, its unbelievably flaky texture makes it the perfect blank canvas for creating your culinary masterpiece.
FAQs
Yes, searing cod, after sous vide, is a great way to add a delicious, crispy texture. Just heat some oil in a pan and sear the fish for one minute on each side.
Absolutely! You can sous vide cod straight from the freezer. Just add an extra 30 minutes to the cooking time.
While there are many ways to cook cod, sous vide is top-notch for consistent, perfect results. It keeps the fish moist and flaky.
Sous Vide Cod
Video
Equipment
- Vacuum Bag
- Vacuum Sealer
- Non-stick Pan
- Spoon
- Paper Towels
- Fish Spatula
Ingredients
For Sous Viding the Cod
- 2 each Cod Filet skin and pin bones removed
- Kosher Salt
- Fresh Cracked Pepper
- 1 sprig Fresh Thyme
- 1 each Garlic Clove, whole skin on crushed
- 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
For Searing the Cod
- 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- 1 tbsp Unsalted Butter, for basting
Instructions
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Choose your preferred doneness.Taste: Soft and textured Temperature: 129.2 °F Time: 45 minutes
- Moderately season each cod filet with salt and fresh cracked pepper before placing them in the vacuum bag along with olive oil or unsalted butter, garlic, and thyme.Kosher Salt, Fresh Cracked Pepper, 1 sprig Fresh Thyme, 1 each Garlic Clove, whole skin on crushed, 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
- Using the vacuum sealer, make sure that the cod is completely sealed and that any excess air has been removed from the bag.
- Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.
- Allow the cod to sous vide for the duration of the given cooking time.
- Once the cod has finished cooking, carefully remove the filets from the water bath. Remove the cod from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. Before searing, thoroughly dry each filet with a paper towel.
- Place a non-stick pan over high heat and add high-temperature cooking oil and unsalted butter. When the oil begins to lightly smoke, carefully add the cod filets along with the garlic and herbs to the pan. Sear the cod for approximately one minute, while continuously spooning the aromatic butter over each filet. This adds an extra depth of flavor and smells amazing!1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil, 1 tbsp Unsalted Butter, for basting
- While cod is mild in flavor, its unbelievably flaky texture makes it the perfect blank canvas for creating your culinary masterpiece.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
