Question About Sous Vide Salmon Appearance

In the Sous Vide Recipes Forum

Just did my first sous vide salmon fillets, the flavor and texture come out perfect, but the fish comes out with a white film (or crud) all over it. Is this normal? Is there a way to avoid or fix it? It's okay for me, but I would would want a better presentation for guests.

Thanks.

By Jim on Friday, February 18, 2011 at 07:59 PM

1 Reply So Far

I believe you can brine it for 10 - 20 minutes in a simple salt water solution and it should prevent that.

By Jason Logsdon on Friday, February 18, 2011 at 09:53 PM

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Question About Sous Vide Salmon Appearance

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