A user shares a homemade sous vide Pacific cod experience, noting the fish cooked at 130 °F for 45 minutes produced a texture and flavor comparable to a lean crab leg. The original butter poach liquid was too diluted, so the cook made a separate garlic butter dip that enhanced the dish, making it reminiscent of steamed snow crab. The post highlights that frozen wild‑caught Pacific cod is inexpensive and healthy, positioning it as a budget-friendly alternative to more expensive shellfish.
I just made a sous vide (form deep frozen) pacific cod (I followed an online recipe that said 130 F for 45 min, but do what you’re comfortable with) and the sauce and meal overall was underwhelming… however, I noted the texture and flavor of the meat itself was right on point with a slightly leaner show crab leg… (the butter poach liquid from the fish cooking was too diluted in the sous vide process) So I prepare separate garlic butter and melted in microwave. Used it to dip the pacific cod. It was incredible: very very reminiscent of steamed snow crab leg. Would be great with old bay too. And frozen wild caught pacific cod is pretty cheap and healthy compared to most sea fish. Fantastic deal. Poor man’s snow crab leg… https://imgur.com/gallery/pac-cod-nF9HYql submitted by /u/get_to_ele [link] [comments]
