Sous Vide: Fish and Seafood
A complete cooking course where you will learn how to prepare fish and seafood with the sous-vide cooking technique, optimizing cooking times and respecting the properties of each product.
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
Discover the sea sous vide with Tony Botella
In this online course, Tony Botella guides you through ten fish and seafood recipes, offering extensive training on how to use sous vide cooking to enhance flavor and texture, while preserving the unique properties of each product. If you don’t yet have experience with sous vide cooking, we also recommend the Sous Vide Cooking Technique course by the same instructor.
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Course Syllabus
Course Content
Chapter 2: Stuffed sea bass
Chapter 3 - Monkfish with fried garlic
Chapter 4 - Stuffed cuttlefish
Chapter 5 - Mackerel in Asian dressing
Chapter 6 - Red mullet confit
Chapter 7 - Tuna tartare with guacamole
Chapter 8 - Perfect Prawns
Chapter 9 - Baked red prawn with Sinaloan sauce
Chapter 10 - Mussels vinaigrette
Chapter 11 - Sailor's clams
Before you go
Achieve an advanced level of control and better results when cooking fish and seafood sous vide.
What you'll learn
Tony Botella, an expert in sous vide cooking, with more than 20 years of experience in the sector, will share ten fish recipes through which you can learn to achieve an advanced level of control, and better results when cooking fish and seafood sous vide. Of course, the preparation of different types of fish and seafood can vary considerably, depending on the individual characteristics of the product. Tony Botella will give details for each ingredient, helping you to take into account the very specific cooking times and temperatures required.
Tony Botella offers extensive training on how to enhance the flavor and texture of fish through sous vide cooking, while preserving the properties of each ingredient.
The recipes range from main dishes, such as stuffed sea bass, and monkfish with fried garlic, to fresh and surprising plates, like mussels vinaigrette and tuna tartar. You will acquire the knowledge needed to master the cooking of fish with sous vide technique.
Sous vide cooking offers fish and seafood dishes with surprising textures and flavors, which are unmatched by the same ingredients cooked in a traditional way. In addition, Tony Botella offers accompaniments and sauces for fish, with step by step instructions and tricks, including his ‘long-life guacamole’ that does not oxidise, Sinaloa sauce, and allioli.
Who is it for?
This online course is aimed at professionals and foodies who want to improve their sous vide cooking technique. Fish and seafood are the focus of the recipes prepared during this course, offering a broad overview of preparing fish and seafood with sous vide technique.
Recommended equipment
For this course you will need the following material:
- Vacuum packing machine
- Cooking bags
- Mixed oven and / or thermocirculating bath
- Blast chiller or inverted water bath
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Meet your Instructor
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
Tony Botella has been researching, analyzing and developing the sous vide cooking technique for more than 15 years. And, even more important, knows how to teach this technique clearly and safely.
About Scoolinary
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
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very professional
very usefull for the professional chefs but very easy to follow for the day by day chef alike