Name:	Sandy Tiger -	Reply
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!!

Name:	Tall Cotton -	Reply
Subject:	sous vide and fish
Date:	1/23/2017 9:43:57 AM

I would think smoke first, then in the sous vide. My thinking is that meat doesn't take smoke as well once it has been cooked. I would cold smoke it so you are basically putting raw food into the bag. Partially cooked might mess with the texture and doneness level.

Name:	Sandy Tiger -	Reply
Subject:	sous vide and fish
Date:	1/29/2017 8:52:05 AM

Yeah I think you're right. Since all you want is smoke it wouldn't need to stay on long.