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Mahi Mahi is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to firm and even chewy at the high end. The fish only has to be cooked long enough to heat it through, usually 25 to 45 minutes. Brining the fish before cooking it also helps firm up the texture and flavor it.
Mahi Mahi is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to firm and even chewy. The fish only has to be cooked long enough toheat through. Brining the fish before cooking it also helps firm up the texture and flavor it. This can take the form of a wet 5% brine or a dry brine.
Warning:Warning: The mahi mahi you use should be high quality fish you would feel comfortable eating raw. The times and temperatures used are almost never enough to pasteurize it.
For more information about cooking fish, including how to make the brines, you can read my article onHow to Sous Vide Fish.
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Looking for more fish? Check out the1Manbetx for all the sous vide information you need.