Name:   Sandy Tiger - Subject:   sous vide and fish Date:   1/21/2017 12:58:51 PM

Pronounced soo vee(d). It is french for cooking under vacuum. It is the process of using vacuum bags and a temperature controlled water bath to cook your meat to a precise, safe, pasteurized temp.

I post this because I just cooked some of the best salmon I've ever eaten period. I know you can do grilled and smoked meats, I'm jsut not sure whether to smoke the meat first then SV or the other way around. I've done steaks, great, breakfast sausage, great, and the salmon, great. 

You can do the fish then drop in the fryer till it is golden brown, then eat!

Here is a video from a guy that kknows his stuff. 

http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html

Sandy

Hey John!!