Mark n

Hi, I am curious about cooking fish, particularly white fillets sous vide, chilling and then finishing and reheating at service. I constantly have the problem of keeping fish as some days I wont sell any and then have a rush. either the product goes off, or I run out. Would love to hear if this is a good process. I have seen fish served in functions with the use of regen ovens and am thinking that sous videing the fish under done and then finishing in a pan and oven. Thanks Mark