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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.

Tony Botella

TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)

Tony Botella

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 1 - Presentation and Recipe Book
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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See what our Members are saying

very professional

very usefull for the professional chefs but very easy to follow for the day by day chef alike

ANTONIO LUONGO

Using sousvide cooking in many ways

I really enjoyed this course

Mateusz Bandrowski

Time and temperature

Thank you for your courses. Of course, it was amazing, a lot of information. And it will be wonderfull to have the table with type of food and temperature and time in sous-vide

Anna Shilyaeva

sous vide : fish and seafood

Great to learn more about fish and seafood cooking using seafood technics.

Damien Aldo MOONSAMY

more corses like this for fish

well explained and easy to understand.

Benny Zaffarese

La mejor clase q he tenido

Gracias chef

Guillermo Cruz

Meet your Instructor

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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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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.

What's included?

  • 1h 30min HD video
  • 10 Recipes
  • 35 Lessons
  • Recipe Book
  • 10 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Intermediate

Ratings and Reviews

4.9
Avg. Rating
720 Ratings
5
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What's your experience? We'd love to know!
Benny Zaffarese
Posted 5 months ago
more corses like this for fish

well explained and easy to understand.

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Anna Shilyaeva
Posted 9 months ago
Time and temperature

Thank you for your courses. Of course, it was amazing, a lot of information. And it will be wonderfull to have the table with type of food and temperature and time in sous-vide

×
Preview Image
Mateusz Bandrowski
Posted 10 months ago
Using sousvide cooking in many ways

I really enjoyed this course

×
Preview Image
ANTONIO LUONGO
Posted 11 months ago
very professional

very usefull for the professional chefs but very easy to follow for the day by day chef alike

×
Preview Image
Raimondas Gedutis
Posted 11 months ago
Awesome

100 %

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Nidya
Posted 1 year ago
-

-

×
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celebritychef
Posted 1 year ago
good

good

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Damien Aldo MOONSAMY
Posted 2 years ago
sous vide : fish and seafood

Great to learn more about fish and seafood cooking using seafood technics.

×
Preview Image
Javier Acevedo Aguirre
Posted 2 years ago
fantastic

It was really nice to now about the sous vide tecnique. the course was well explained.

×
Preview Image
Guillermo Cruz
Posted 2 years ago
La mejor clase q he tenido

Gracias chef

×
Preview Image
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