|source||temp and time||Notes|
|Sous vide Supreme||132F 20 min|
|beyond salmon||128F 15 min/inch|
|Chefsteps forum||113–122 °F 30 min or so|
|Codlo guide||109F rare|
122 medium rare
Decided on 128F. Salted the frozen filets and put them in a bag with some butter and lemon slices. Into the bath at 7:45PM. I figure to add some time to the recommended 20-30 min for the fish to thaw.
The bag didn’t sink as much as when I do red meat, so I put a spatula in to make sure the bag was submerged.
As the Giants and Nationals went into extra innings in game 2, I took the fish out of the bag and portioned it. I had intended to pan-fry the portions to crisp up the skin, but it was too fragile. Instead, I removed the skin and served with rice and mixed vegetables.
The fish was tender and moist – perhaps to the point of being on the wet side. It was tasty but a bit on the boring side. Despite the lemon slices and the spritz of lemon juice I added when I served them, I think this would be better with some sort of bright and spicy sauce.
But for a meal put together from what we had in the fridge and freezer on a night when we needed to go grocery shopping… not too bad.