Batch cooled fish sous vide

MARCUS_213390

Just cooked a batch of Salmon Sous vide. how long can I safely store this in my chiller?

Brandon_Byrd_40557

It depends on the time and temperature you used as well as the salt level. Salmon is usually cooked at very low temperatures (110 - 120F) which isn't hot enough to pasteurize it. But if you treat it with a concentrated brine like in the ChefSteps Salmon Mi Cuit recipe, this will make the fish inhospitable to pathogens. That recipe is stable in a refrigerator for a shockingly long time despite the salmon being cooked at such a low temp (104F).

Generally speaking, I try not to cook more salmon or tuna SV than I need for a meal. If I end up with any extra, I use it as soon as possible and don't keep it longer than 2 days (unless it's been heavily brined).