So far I've just made salmon at 113 and 122 using the joule basic salmon guide and had good results. Today I have some arctic char and I'm wondering if I could just use the same setting. Is arctic char just as safe at 113 as salmon?
And more generally, what about white fishes? I never see these served anything less than well done at restaurants. Is there a safety reason for this or do white fish simply not taste good rare like redder fishes (salmon, tuna, etc). Is it similar to red meat like beef can be eaten rare because the meat is more acidic compared to poultry/pork? And where do in between color fish like arctic char fall?
