Fish & Seafood

In thinking about what to try next with my new Anova Precision Cooker, I just remembered that the swai I have in the freezer already comes packaged as individually vacuum-packed fillets, so that seems like a natural thing for sous vide. Of course, I wouldn't be able to add anything to it without having to rebag it, so maybe I'll just leave it as is. 

Anyone have any suggestions for using sous vide for swai - temperature? time? to rebag with seasonings or not? 

Thanks!