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Home Brew Forums > Food and Beverage > Cooking & Pairing > Sous Vide Salmon
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Old 06-27-2012, 12:23 AM   #1
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Default Sous Vide Salmon

I was at the store the other day and they had 12oz Salmon fillets for $6. So tonight I thought its a good night for Salmon, and threw some water in the boil Kettle to preheat. Meanwhile I sprayed some EVOO and Sea Salt on my fillet and vacuumed it down. Threw it in the kettle for 15 min at 122 and....

It was Awesome


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Old 06-27-2012, 03:20 PM   #2
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Next time, skip the bag and the water.

Add the filet to a 2-inch deep container/pan of melted duck fat that is about 90-100 F. Let filet warm through. Remove from oil, pat off the excess, season with fine sea salt, and sear the skin side only in a piping hot pan.

Result = moist, fancy, succulent, tender, with crisp skin... yumm!!


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Old 06-27-2012, 07:43 PM   #3
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I've wanted to try fish with sous vide technique but have yet to do so.
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Old 06-30-2012, 02:58 PM   #4
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Quote:
Originally Posted by H-ost View Post
I've wanted to try fish with sous vide technique but have yet to do so.
I highly recommend it. It was the second best salmon I ever had, the first being fresh from the water to the pan.
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Old 07-02-2012, 05:06 PM   #5
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I've been doing quite a bit of sous vide in my electric system with PID. I love salmon, but have been afraid to try it sous vide. From what I've read, there is a common parasite found in salmon that doesn't get killed off until ~ 140 degrees (maybe higher, I'm going from memory here). They suggest deep freezing the salmon to kill it off then cook at 122. Still seems risky to me. Did you do anything to kill the parasites?
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Old 07-02-2012, 05:13 PM   #6
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(my kids showed me this one


(jump to 1:30 for the extraction)
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Old 07-02-2012, 08:37 PM   #7
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Quote:
Originally Posted by mcgeebc View Post
I've been doing quite a bit of sous vide in my electric system with PID. I love salmon, but have been afraid to try it sous vide. From what I've read, there is a common parasite found in salmon that doesn't get killed off until ~ 140 degrees (maybe higher, I'm going from memory here). They suggest deep freezing the salmon to kill it off then cook at 122. Still seems risky to me. Did you do anything to kill the parasites?
I live in illinois, it was frozen, cant get " for real fresh" salmon here only fresh frozen. So I guess I did, out of the freezer into the kettle at 122


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