Trying sous vide salt cod again, using this guys trials;
"I started with a nice piece of cod loin, cut it into 4 pieces, seasoned it with salt, and allowed to salt to cure the fish for an hour in the refrigerator.
Then I vacuum sealed the four pieces individually, each with a tablespoon of good extra virgin olive oil. I labeled the bags with the cooking temperatures, and cooked the cod at each temperature for 30 minutes."
I have reconstituted mine first; 24 hours with one water change, which suited my taste . I then bagged with fresh garlic, lemon zest, thyme, and olive oil.
I think I’m going with 115f. I will be frying the fritters
