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Safety of salmon mi-cuit

Eugene_Ng_484144

Newbie to ChefSteps and sous vide here. I am in the process of sous vide-ing my salmon, following the ChefSteps mi-cuit recipe.

I am just slightly hesitant about the safety factor of this recipe and was hoping for some friendly advice on the matter. Does the brining and then sous vide-ing effectively kill all bacteria/parasites?

If it matters, the fish was bought fresh from a fishmonger, around 1.5 days ago.

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Martin_411586

I would opt for she same day fresh as possible salmon for this.

Depending on your fishmonger, you're probably fine though. Does the fish smell of anything?

tshewman

The brine does not guarantee killing all bacteria. The fish you have should (have) be fine (simply don't use if it smells really fishy). Enjoy, it's simply a wonderful recipe.

Eugene_Ng_484144

It smelt just a bit fishy, but nothing that screams rotten.

Brandon_Byrd_40557

Chris Young did a challenge study on the safety of this dish back when it was developed, and they found it to be very safe (and that it could be stored for quite a while if packaged sous vide). The initial brine step is key in reducing bacteria/pathogens, and the heat (though gentle) also helps. It's important to follow best-practices with respect to timing and chilling with a dish like that, but if you're using quality fish and stick to the procedure, safety shouldn't be an issue.