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.
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