Sous Vide Trout
If you’re looking for the best way to cook trout, try Sous Vide Trout! This method cooks fish delicately in a temperature-controlled water bath to ensure a perfectly cooked piece of trout that’s ready for finishing or eating as-is!
Trout is a freshwater fish that belongs to the salmon family. It’s found in cold water streams, lakes and rivers all over the world. It has pinkish flesh with a delicate flavor that pairs well with other fresh ingredients. There are many different types of trout including steelhead, brown trout, and rainbow trout. The three main species of trout are brook, lake, and river trout.
I find that this delicate fish is best cooked gently to make sure it doesn’t dry out or fall apart. No matter which you pick, cooking trout with the sous vide will result in perfectly cooked fish every time!
💧How To Sous Vide Trout
1️⃣Heat the water bath: Choose your desired temperature using the table below and fill your pot or sous vide container with water. Add the immersion circulator and set the correct temperature.
2️⃣Prepare the trout: Debone the fish if needed. Pat the fish dry completely, then add desired dried seasonings and/or butter. Place the fish in a vacuum-sealed bag in a single layer or use the water displacement method to remove the air.
3️⃣Sous vide the trout: Once the water has come up to temperature, submerge the fish into the water bath and use weights or clips to keep it down. Cook for 30-45 minutes depending on the size or if it’s frozen.
4️⃣Finish and serve: Once it’s finished cooking, remove it from the water bath with tongs and carefully open it. Pat dry with paper towels, then use any of the finishing methods below. Adjust seasonings and enjoy!
⏲️Cooking Chart
What temperature do you sous vide fish and for how long? This depends on how well you like it cooked and what type of fish it is. Generally, you can expect your fish to be cooked in about 30 minutes at a temperature ranging from 125F – 135F for the best flavor and texture.
| Temperature (F) | Minutes | Texture |
|---|---|---|
| 125F Rare | 30 | Slightly pink in the center, more raw taste |
| 130F Medium | 30 | Slightly firm, moist, tender |
| 135F Well Done | 30 | Cooked all the way through, firm, flaky, moist |
❄️Sous Vide Frozen Trout
If you can’t find fresh trout fillets, frozen trout can be cooked using sous vide. Follow the preparation instructions and simply add an additional 20 minutes to the cooking time.
🔥Finishing
There are 4 ways to finish your trout after it has been cooked sous vide. Keep in mind that fish can be extremely delicate after cooking with all of its moisture so handle your fish with care to prevent it from breaking.
- Skillet – This is the best way to finish sous vide fish. Simply heat up a skillet on medium-high heat with some oil. Sear each side of the fish for about 1 minute or until it becomes slightly browned and crispy. Remove from the pan and serve immediately.
- Broiling – To broil sous vide fish, preheat your oven to the highest broil setting. Place your fish on a lightly oiled baking sheet and place it in the oven. Broil for 1-2 minutes or until the top becomes slightly browned and crispy. Remove from the heat and serve immediately.
- Grilling – Preheat your grill to medium-high heat and oil the grates. Grill your fish for 1-2 minutes per side or until it becomes slightly browned and crispy. Remove from the grill and serve immediately.
- Air Fryer – Preheat your air fryer to 400F. Place your fish in the air fryer and cook for 3-5 minutes or until it becomes slightly browned and crispy. Remove from the air fryer with a spatula and serve immediately.
🦞More Sous Vide Seafood Recipes
- Sous Vide Lobster Tail
- Sous Vide Tilapia
- Sous Vide Snapper
- Sous Vide Shrimp
- Sous Vide Mahi Mahi
- Sous Vide Flounder
- Sous Vide Halibut
- Sous Vide Cod
Sous Vide Trout
Equipment
Ingredients
- 12 oz Trout (2- 6oz filets)
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 tbsp Butter
Instructions
- Choose your desired temperature using the table below and fill your pot or sous vide container with water. Add the immersion circulator and set the correct temperature.
- Pat the trout dry completely, then add desired dried seasonings and/or butter. Place the trout in a vacuum-sealed bag in a single layer or use the water displacement method to remove the air.
- Once the water has come up to temperature, submerge the fish into the water bath and use weights or clips to keep it down. Cook for 30-45 minutes depending on the size or if it’s frozen.
- Once it’s finished cooking, remove from the water bath with tongs and carefully open it. Pat dry with paper towels, then use any of the finishing methods below. Adjust seasonings and enjoy!
Notes
⏲️Best Time and Temperature To Cook Trout
What temperature do you sous vide fish and for how long? This depends on how well you like it cooked and what type of fish it is. Generally, you can expect your fish to be cooked in about 30 minutes at a temperature ranging from 125F – 135F for the best flavor and texture.- Rare: 125F for 30 minutes – This will produce fish that is slightly pink in the center and will have a more raw taste. Use this time and temperature if you plan on finishing the dish with a high heat method.
- Medium: 130F for 30 minutes – This is the perfect temperature to cook your fish if you’re looking for something with a slightly firm texture while still being moist and tender. This is the temperature you want to aim for if you are planning on finishing or browning the top.
- Well Done: 135F for 30 minutes – This will give you fish that is cooked all the way through and has a slightly firmer flaky texture but is still moist and delicious. Use this temperature if you are planning to eat the fish without finishing to avoid overcooking.
🧊Sous Vide Frozen Trout
If you can’t find fresh trout fillets, frozen trout can be cooked using sous vide. Follow the preparation instructions and simply add an additional 20 minutes to the cooking time.🔥Finishing
There are 4 ways to finish your trout after it has been cooked sous vide. Keep in mind that fish can be extremely delicate after cooking with all of its moisture so handle your fish with care to prevent it from breaking.- Skillet – This is the best way to finish sous vide fish. Simply heat up a skillet on medium-high heat with some oil. Sear each side of the fish for about 1 minute or until it becomes slightly browned and crispy. Remove from the pan and serve immediately.
- Broiling – To broil sous vide fish, preheat your oven to the highest broil setting. Place your fish on a lightly oiled baking sheet and place it in the oven. Broil for 1-2 minutes or until the top becomes slightly browned and crispy. Remove from the heat and serve immediately.
- Grilling – Preheat your grill to medium-high heat and oil the grates. Grill your fish for 1-2 minutes per side or until it becomes slightly browned and crispy. Remove from the grill and serve immediately.
- Air Fryer – Preheat your air fryer to 400F. Place your fish in the air fryer and cook for 3-5 minutes or until it becomes slightly browned and crispy. Remove from the air fryer with a spatula and serve immediately.
