I've been trying a few different methods of cooking FROZEN white fish using Joule and still have yet to find something that works. The final result is too chewy and spongy. I currently just vacuum seal the fish after lightly seasoning and adding butter to the pouch - freezing it (as its part of a Costco portion) - followed by sous vide at 121*F (lowest recommended setting).
Should I salt the fish more heavily to extract more water prior to vacuum sealing?
Obviously, I'd like it more flaky.
