Cooked at 125.5 for 25 minutes. It turned out a little firmer than I prefer so I’m going to try dropping the temp a little next time.
Also, thinking about getting a torch for finishing to avoid the risk of overcooking but still getting a decent crust and char.
by ProdigalScout
2 Comments
I follow Kenji’s recipe, which says 115F. I’ve done it for about an hour, maybe more, it’s very forgiving. I pushed it to 2 hours from frozen. Has come out perfect every time.
https://recipes.anovaculinary.com/recipe/sous-vide-salmon-2
It takes 3 mins/side for fish from fresh or thawed. Why are you sous vide fish?