Shellfish Sous-Vide Recipes

Scarlet shrimp at 65ºC/149ºF with sauteed artichokes

Cooking shrimp Ingredients: 6 pieces of scarlet shrimp Extra virgin olive oil Salt Peel the shrimp, leaving the head, the last link and the tail. Put […]

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New video recipe: sautéed calamari and much more

This time, Brenden Darby and Luuk Hoffman prepare a delicious dish using local ingredients with Sammic equipment: lightly sautéed calamari with guindilla peppers, lemon emulsion, sous-vide cooked local […]

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Sous-Vide Temperature & Time Guide for Seafood Recipes
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Sous-Vide Temperature & Time Guide for Seafood Recipes

Ask our Chef Enrique Fleischmann
Have more questions about Sous-Vide Cooking?

Ask our Chef Enrique Fleischmann