First forum post, my apologies if I missed anything in following forum instruction.
I have a fresh filet of California King Salmon that I will use with the Fragrant Sous Vide application from _Modernist Cuisine at Home_. A couple of quick questions:
1) Should the duration of the brine in the 5% solution be affected if I have filet of uneven thickness? I am used to brining fish in a 10% solution for about 10-15 minutes; I understand this is a 5% solution, but will admit some apprehension at the 3-5 hour duration.
2) During the sous-vide step, is there any harm to exceed the ~30 min recommendation? I know the fish won't overcook obviously, but I'm curious if the fish is as "sturdy" at keeping at temperature for an extended period of time (for example, a couple of hours to leave the fish, then return an finish on the stove at my convenience).
Thanks,
-Nico
