Often a chef's nightmare, delicate fish is easy to overcook, resulting in tough fillets or rubbery seafood. Compounding the stress, seafood is usually cooked at the very last minute before serving, leaving no margin for error and hungry diners waiting at the table. Enter the water bath – slow, gentle cooking ensures that no fish is overdone, yet tougher cuts, such as octopus, get the long cooking time they need and there's no last minute fretting to ensure it's cooked through. Although cooking salmon sous vide is one of the most popular options, the whole ocean is up for grabs – cod, halibut and meaty monkfish, perhaps a delicate Dover sole, or push the boat out with lobster, scallops, crab and king prawns.