ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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Sous vide and fish: a match made in culinary heaven. Because we can gently cook filets and steaks to a precisely targeted core temperature, home cooks can count on the sort of tender, flaky results that were once the exclusive domain of professional kitchens. In fact, salmon is one of the first things most of us cook after investing in a sous vide setup—the moment you slide that fork into a juicy, rose-hued filet, you know you’re onto something special. But that, dear friends, was just the beginning. We&#39;ve got six brand-new recipes—each easy to make but utterly unique and delicious—plus <a href="https://www.chefsteps.com/activities/brining-and-curing-for-amazing-fish-dishes">a primer on curing and brining</a>, techniques that will firm up your fish, imbue it with flavor, and give it vibrant, appetizing color. We’ll teach you a counterintuitive method for giving your fish two different textures—a nice, firm exterior with a delicious fudgey interior. You can use these new skills on any recipe you like, but we suggest you try all six of these. From a super-simple spin on Thai green curry—featuring tender halibut steaks—to game-changing, golden-brown fish sticks and a crispy-fried whole trout with mustardy spinach and bacon, they are destined to make their way onto your list of favorites. Whether you serve them at your next dinner party or whip them up for a casual weeknight dinner, they’ll make cooking for your favorite people way more fun and satisfying. So head to the market and pick up something fresh, you’re about to seriously level up your seafood game.