Quote:
Originally Posted by Fire Me Boy!
What kind of salmon, and what temp did you go with? Salmon is one of my favorite things to make sous vide.
I'd forgotten about this. That was a good meal, and I think I have some frozen sockeye at home. May need to make that pineapple relish again.
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farmed Atlantic salmon, 122*. I had read that most preferred farmed salmon at 125* and fresh at 120*. I'd probably try 124* next time.