Fish & Chips in Australia & New Zealand: Cooking & Baking Posted November 30, 2013 I think your best choice, if you are living too far from a reliable fishmonger, is to go to your Coles/Woolworths/Other supermarket and buy the frozen Tassal 'Easy Bake' Atlantic Salmon. It comes in pouches intended to be placed straight into the oven. I've never done that, I just drop one frozen pouch or more straight into the sous-vide for about 50 minutes, depending on my starting temperature. If you want to be able to finish it off in a frypan, I think you will need to set the SV temp to 129F, otherwise it will be too fragile to handle. If you are just going to add sauce (or butter and lemon olive oil) you can of course cook at a lower temp. The result will be far superior to deep fried chux. If you don't have a sous-vide, you could cook it in your sink or a saucepan but you would have to monitor the temp with an instant read thermometer.That's actually a really good idea. Certainly better than the frozen battered fish! I can get frozen Norwegian salmon at the local Foodworks occasionally. I don't sous vide but it grills nicely. Woolies and Coles are 100k away. Of course for my next contemplated move the nearest store that sells more than overpriced basics will be over 200k away. Hopefully the river won't be full of carp!