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Fish (Salmon & Red Snapper) Turning Out to Be Dry -- Please help

Umair_Kamil_464208

Hey guys, so I've cooked the following and can't seem to point exactly what I should do:

Frozen, Vacuum Sealed Red Snapper at 56 degrees for 35 minutes -- cooked directly from frozen

Frozen Vacuum Sealed Salmon at 50 degrees for 30 minutes -- cooked directly from frozen

They were cooked seperately, on two different days.

Note: I bulk prepared my meat for the month; the salmon is Sockeye (M&S) Wild Caught, brought fresh and frozen vacuum sealed with pesto & olive oil. The exact same goes for the Red Snapper (Iceland) Wild Caught except it was brought frozen.

Key:

M&S: Marks & Spencer UK

Iceland UK

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fisher23

I prefer wild salmon at 120'F and red snapper at 122'F.

Umair_Kamil_464208

Forgot to mention, the temperatures mentioned are in celsius. 56 degrees C for Red Snapper Translate to 133 F and 50 degrees C for Salmon translate to 122 F

Both cuts are around 1/2 inch thick. I am worried that I am overcooking them because there is a lot of white gunk/coagulated protein (albumin).

But what's weird is that cooking from frozen, how could I be overcooking them at such low temperatures and short time periods?

fisher23

If you use the CS dry fish cure you will be able to greatly reduce the albumin coagulation. It also greatly improves the texture.