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Salty gooey Salmon Mi Cuit

adey73

Finally got round to doing the Salmon at 40c.
Followed to the letter (kept in the brine at 5c for the 45min duration) cooked for 1hr at 40c and refrigerated etc, etc

All I got was a salty tasteless 400g lump of gooey ex-Salmon.
Any ideas?

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Brendan_Lee_56950

Bummer. Maybe an issue with the salmon itself, I had a lot of problems in the past with frozen fish fillets and some sort of solution they were treated with.

grant

Yeah, I don't know. It looks clear, which is weird. If it was white I would have some answers.

Matthew_Snyder_68770

Yeah, without knowing any other information I'm inclined to agree with @BrendanLee that the culprit may have been the salmon itself. May be wrong to presume you're in the U.S. and A., but it's my understanding that all salmon sold in the States has to be frozen prior to hitting the market. (Kills a bacteria that's common in salmon, or something) This could be an artifact of improper freezing/thawing on the part of the store/monger.

adey73

Am in the UK.

You think it could be some phosphate bath that has changed the equation?

Brendan_Lee_56950

That's what I'm thinking.