Sous Vide Grouper

I am going to cook some Grouper filets sous vide and was wondering if I should equilibrium brine them. I f you think I shoud, what would be the right salt concentration? And how long should I doit for 4cm thick filets?

Thanks

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Chris_Young_80640

Equilibrium brine would be nice, I would target 0.5%. But if you're in a hurry, 20 to 30 minutes in a 5% brine would give a nice result too.

marcelogiudicealves_60920

I will try 0,5% for 24 hours. Will report the results.

Thanks a lot.

marcelogiudicealves_60920

I ended up using the "in a hurry" sugestion.

Cooked the grouper filets for 45 minutes at 48,5oC.

I used this setting with more tender fish (turbot) with good results, but I believe the firmer grouper flesh would bennefit from a little more temperature.

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