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.


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.


Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.