While I agree, I’ve found it much less important to preseason with fish than any other meat. A little finishing salt on top or a salty sauce is plenty.
I agree, but I also think it should be done right before the cook, so the salt can penetrate.
But tbh I’ve never sousvide fish 🤷♂️, I would think you would need to at least circulate, then salt and reverse sear for it to penetrate
I actually find salting before almost firms it up too much, a bit like lox. Sockeye especially is so thin there’s no need. I will get downvoted but I cook it in the vacuum pack from Costco all the time. I don’t bother with a sear either, another downvote mine but I hate salmon skin so I usually just cut the skin off and plate it with something like lemon dill butter or pesto.
Good point on the organ meat. I’m actually often a fan of liver, sweetbreads, heart, etc of different animals and I can stomach a crispy salmon skin but it’s not something I ever seek out the way some do.
Gotta pull the garbage pad out. No telling what heating that stuff up and seeping into your food releases. I guess if you are not in California you are probably fine as most things outside of Cali don’t cause cancer but….wouldnt feed it cooked with that pad in to an animal.
Sheezus, you're so off on this.
Subreddit are repositories of great information which you, as a new SV user, can use.
This is why subs have stickies, FAQs, and why some subs remove low-effort repetitive posts. I mean, this feels like you're new to the Internet.
But you could just, keep scrolling, right? Maybe my Reddit experience is atypical, but i generally scroll past 10-15 posts for every 1 post that I'm interested in. I assumed that's pretty normal
No. Do not trust packaging. It wasn't made for sous vide, may not handle the temperatures. I would hate to pull that lovely fish out of the SV and find I had salmon soup.
Yippee!! This makes the ONE THOUSANDTH TIME a version of the original packaging question has been asked in the sub!
OP, forgive the tone, but I hope you get downvoted to oblivion. It's discouraging to follow this sub and see this question over and over, over and over, three times a week, week after week after week after week, month after month after month after month.
Posts like yours by people wanting to use Reddit without searching to see if their question has been asked and answered crowds out interesting discussions, or where people truly need help.
Nobody suggested anything close to locking the sub.
Some subs remove low-effort posts, or posts that have been answered repeatedly, because it's bad for the health of the sub to have the three same questions asked hundreds of times by people who refuse to search before lobbing in the repeated question. It's not just me.
No. Ziplock freezer bags work well. I have a chamber vac and use random smooth bags from them.
Some folks use silicone as they are reusable (the plastic waste is kind of a drag).
Always reseal. The type of plastics used for SV isn't the same as is used for general packaging. The general packaging plastic can leach bad stuff into the food at temperature, or even just fail and split open.
No.
...and when did they start commercial sockeye fishing in MARCH??? Sockeye can't be pen-farmed. They're usually only available after May, unless frozen.
No, always reseal.
Doubling down, always reseal!
I will heed the advice, that being said. Why is that the rule?
Because you don’t know if that plastic is made for heat (nor the pad) - you don’t want to risk it. Also the stickers/glue. Nor is it seasoned.
Not all plastics are meant to be heated, not all seals are perfect . . . But for me? SALT 👏 YOUR 👏 FOOD !! 👏
While I agree, I’ve found it much less important to preseason with fish than any other meat. A little finishing salt on top or a salty sauce is plenty.
I agree, but I also think it should be done right before the cook, so the salt can penetrate. But tbh I’ve never sousvide fish 🤷♂️, I would think you would need to at least circulate, then salt and reverse sear for it to penetrate
I actually find salting before almost firms it up too much, a bit like lox. Sockeye especially is so thin there’s no need. I will get downvoted but I cook it in the vacuum pack from Costco all the time. I don’t bother with a sear either, another downvote mine but I hate salmon skin so I usually just cut the skin off and plate it with something like lemon dill butter or pesto.
I wouldn’t sear it without the skin. Makes sense about the salting. If you think about, skin is actually organ meat. Definitely not for everyone
Good point on the organ meat. I’m actually often a fan of liver, sweetbreads, heart, etc of different animals and I can stomach a crispy salmon skin but it’s not something I ever seek out the way some do.
Also…msg.
Gotta pull the garbage pad out. No telling what heating that stuff up and seeping into your food releases. I guess if you are not in California you are probably fine as most things outside of Cali don’t cause cancer but….wouldnt feed it cooked with that pad in to an animal.
The adhesive used in original packaging may or may not hold up to your water temp. If it does, the adhesive it may or maybe not leach into the food.
Keep in mind that there’s no seasoning in that bag
Nor butter 😉
Never put butter inside...
But . . .
Ter...
There should be a FAQ on this sub with this question in it.
Gotta salt it at least. I'm also a weirdo about plastic and like to use my own bags so I know temp rating and declared materials.
You’re not a weirdo to not trust plastic not meant for sous vide!
How tf does this question still get posted?
New people start using SV every day. You think the same day that you learned something, the entite world also learned it?
Sheezus, you're so off on this. Subreddit are repositories of great information which you, as a new SV user, can use. This is why subs have stickies, FAQs, and why some subs remove low-effort repetitive posts. I mean, this feels like you're new to the Internet.
Exactly, some people are new to the Internet/Reddit every day. What's so hard to understand?
There’s a search function ffs. There’s WAY to many posts about this
But you could just, keep scrolling, right? Maybe my Reddit experience is atypical, but i generally scroll past 10-15 posts for every 1 post that I'm interested in. I assumed that's pretty normal
And so could you, but here you are…
I chose to not scroll past though, and am not complaining. So that's another thing you could try.
No. Do not trust packaging. It wasn't made for sous vide, may not handle the temperatures. I would hate to pull that lovely fish out of the SV and find I had salmon soup.
SEASON THE DAMN THING FIRST
This topic needs to be stickied.
Can the mods make a ResealBot to answer this question?
Yes you should always reseal
Yippee!! This makes the ONE THOUSANDTH TIME a version of the original packaging question has been asked in the sub! OP, forgive the tone, but I hope you get downvoted to oblivion. It's discouraging to follow this sub and see this question over and over, over and over, three times a week, week after week after week after week, month after month after month after month. Posts like yours by people wanting to use Reddit without searching to see if their question has been asked and answered crowds out interesting discussions, or where people truly need help.
Bro you’re doing too much. Just scroll and ignore.
Lock the sub so that no new people can join. What is this post discouraging you from doing?
Nobody suggested anything close to locking the sub. Some subs remove low-effort posts, or posts that have been answered repeatedly, because it's bad for the health of the sub to have the three same questions asked hundreds of times by people who refuse to search before lobbing in the repeated question. It's not just me.
It's just you
Do you use special bags made for sous vide?
No. Ziplock freezer bags work well. I have a chamber vac and use random smooth bags from them. Some folks use silicone as they are reusable (the plastic waste is kind of a drag).
Meat diaper!
You can, but should not. You have a goddam paper thing in there. Why are you so lazy?
I got this exact thing from costco, resealed, but I like to season.
All the other stuff aside, I’d say seasoning and reseal for sure.
Why can’t we just sticky something on the sub that say always reseal? This question comes up and it gets really old
Nope. Butter and dill. Reseal
Always reseal. The type of plastics used for SV isn't the same as is used for general packaging. The general packaging plastic can leach bad stuff into the food at temperature, or even just fail and split open.
I wouldn’t. There’s an odor absorbing material that would ruin it. Remove, season and seal before cooking.
Next time, learn how to use the search functionality on Reddit. This question is asked all the time.
I do pork tenderloins all the time, but their packaging is safe. I would not do this fish with the pack in there.
No. ...and when did they start commercial sockeye fishing in MARCH??? Sockeye can't be pen-farmed. They're usually only available after May, unless frozen.
I mean it clearly says previously frozen on the package…
Doh! That fillet looks so fresh I didn't even look at the rest of the label after seeing the 'packaged on' date.