Sous Vide Olive-Oil Poached Walu Fish

Anova Culinary

Walu, also known as escolar, is a really tasty fish — especially after it gets poached in the Anova Sous Vide Precision Cooker then served with olive oil and crispy roasted mushrooms. But buyer beware: you don’t want to eat more than six ounces of this fish at a time. Trust us. Or Google it.


Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

Prep Time: 00:05

Recipe Time: 00:30

Temperature : 120F / 48.9C



  1. Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
  2. Season the fish with salt and pepper and place in a large zipper lock bag. Add the olive oil and seal the bag using the water immersion technique. Place in the water bath and set the timer for 30 minutes.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the fish from the bag, pat dry, and cut into thin slices. Serve.