Meat: Sushi Grade Alaskan Salmon(2) and Yellow Fin Tuna(2)
Thickness: Salmon 3/4 inch & Tuna 1 inch
Weight: Salmon 8oz & Tuna 4oz
Water Bath Temp: 109F(Frozen fish placed into cold water and brought up to temp with bath)
Total Time: 1 hour 15 minutes(1 hour until water temp reached 109F) 15 minutes at 109F. Ice bath and refrigeration was done right after coming out of SV bath.
Finish Cook: Seasoned with Desert Gold. Skillet seared for 30 seconds per side.
Doneness: The Tuna was perfect rare. The Salmon was good but not firm. Should have pulled it out when temp reached 109F(1 hour)
Taste: The taste of both fish were great
Texture: Tuna was firm yet tender. Salmon was not firm enough(too much time)