How to Sous Vide Bass

Bass is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to firm and even chewy. The fish only has to be cooked long enough to heat through. Brining the fish before cooking it also helps firm up the texture and flavor it. This can take the form of a wet 5% brine or a dry brine.

Warning: Warning: The bass you use should be high quality fish you would feel comfortable eating raw. The times and temperatures used are almost never enough to pasteurize it.

For more information about cooking fish, including how to make the brines, you can read my article on How to Sous Vide Fish.

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Do you have experience cooking bass? Let us know your thoughts in the comments below!

Looking for more fish? Check out the sous vide fish time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Bass Recipes?

Here are several of the Bass recipes that I recommend trying out.

• Sous Vide Sea Bass with Microgreens and Mustard Oil

Sous Vide Sea Bass with Microgreens and Mustard Oil

Sea bass is a light and flavorful fish whose taste can be easily overpowered. This recipe pairs it with a pungent mustard oil that really shines on a micro-greens salad with basil, radish, and tomato.

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