Salmon mi cuit: texture problem

I had an issue with the salmon 104°. I gave a shot with a wild salmon loin divided in 4 pieces, packed 2 by 2 with water displacement method. Even if I followed the recipe quite precisely, the salmon broke up during the cooking bath: 2 pieces were completely crushed, the other 2 were ok but far from the texture I saw in the vid. Any idea about what happened? The 2 broken up pieces were partially overlapped, maybe that was the problem?

PS: I'm sorry I can't attach a photo of the thing.

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Brendan_Lee_56950

What kind of circulator are you running? Did you let them set up in the fridge long enough? I tried to pull them from the fridge too early one time and the texture was nothing like the video, the time in the fridge is really necessary.

cicero_69405

Thank you for answering! I have an Anova circulator, and I respected the chilling time after the cooking. Actually I noticed that the loins were broken up right after the poaching process, and I let them set up in the fridge all day long, hoping that this would have fixed things up.

I butchered the salmon by myself, maybe I stressed the flesh to much filleting it, but the loins didn't look so bad before cooking. My guess is that the pot that I used was too small - in fact the 2 poaching bags were a bit "piled up" - and this resulted in uneven cooking. Also the fact that the 2 pieces of loin were partially overlapped inside the bag could have helped.