Go to the Recipe: Confit Albacore Tuna
This looks great. How would you guys alter the formulas (if at all) for salmon. I just received 40 pounds from an Alaskan fishing trip and need to figure out how to get the most out of it.
This is a nice variation using salmon: http://www.chefsteps.com/activ...
Use the link Chris provided. Salmon lends itself very well to this technique.
- originally posted by Grant Lee Crilly
Would these temperatures be appropriate for hamachi as well?
- originally posted by John
Yes, this would be a good starting point for hamachi.
Hi, i'm brand new at sous vide cooking. Once done, for how long can you keep it before using it, if yes how, and would you need to reheat it before serving it?
Hey Guys,
Was the tuna frozen?
Not this one, I fought this one of the coast a coupe days before. But you could certainly use high quality frozen tuna.
We serve this cold, its more firm when its cold actually. Unless yo really hammer it. But it will save for a few days then begin to get mushy.
Hi chefs;
Anybody tried already using brown sugar for the brine? what's the difference you would you expect Vs white sugar?
I've noticed the salt concentration in this brine recipe at 10% is much higher than most brines of approximately 5%. Any particular reason?
Having tried the recipe from Modernist Cuisine at Home, which has a 5% brine, I can tell you why this 10% brine makes works much better. The biggest problem with cooking tuna (and many fishes) SV is that they produce an ugly white slag. I make this dish in mason jars, and with the 5% brine it turns into a really ugly mess in that jar. The 10% brine gets rid of most, but not all, of the slag, and seasons the fish better as well.
This is a crazy amount of brine for a 30 minute cure of a pound and a half of tuna. Cut the brine quantity in half and you will be fine.
I tried this recipe with another type of the tuna (Thunnus obesus), in my opinion, lemon zest is too much, probably because the sour lemon deepens with extra virgin olive oil Tuscan.
Later I try with slices of black truffle, I think goes well with the tuna.
Once cooked how many days can I preserve the fish in the bag, refrigerated of course
Tried in a different version and with mediterranean tuna (red), as posted in the forum!
veeery good. Thanks chefstep
How you deal with anisakis ?
What is the purpose of the sugar in the brine? Does it have something to do with its chemical structure, or is there some other factor?
Thanks for all
That's a lot of brine for that amount of fish. Is brine scale-able?
you are right that seems a bit excessive. thanks for the heads up. I just edited the amount in the activity to cut the brine amount in half
We made this tuna confit on 12/27, and it was delicious! We made two jars, and one is still sealed. Can it be successfully frozen? (Freeze in oil?) How long can it be stored in the refrigerator if it’s unopened.
We really enjoy all the resources Chef Steps offers, and we look forward to learning more in 2021.
Those slices sure don’t look like 200g
When you say you cut the brine in half so you mean everything or just the water? Thanks!
