Mark Carroll's Journal

They sure are, I don't fry them often enough to feel confident, so I don't usually plan to serve them to guests, I don't need the stress. These went very nicely in that, once I'd pushed them around plenty and they'd turned opaque on the outside, I soon tasted one and found it was nearly done, so then I could pick around the correct moment for me to serve and eat them. More commonly I cook sturdier fish that are more forgiving about for how long they're cooked (then I disrupt the middle of one in testing it!). I've sure been intrigued by sous vide but I don't have the experience with it, nor enough understanding of the changes that occur in overcooking fish.