I plunged ahead w my experiment.
the web has all sorts of time and temps. I chose 130 F for 30 min.
I got a Fz bag from TJ, and I made sure the bag had a tight seal.
sometimes the Fz fish at TJ's has bag damage during shipment , and you don't want a bag
that does not have a tight seal.
I put the bag in cold water to thaw , then I got the SV bath up to temp.
I opened the bag and the center of both pieces was still a bit Fz. I rebaged in a single lawyer
and chose a light dusting of Lawyer's ( reduced salt ) season. brings back memories.
I chose 40 min due to the fact that the fish was not completely thawed. the fish had no fishy aroma
when I rebaged.
right out of the SV cooked bag :
the jus was tasty , and my goal was achieved : I wanted fish that was tender , and not tough as tilapia can easily be if over cooked.
on the web tilapia does not get decent flavor profile reviews : " It tasted like dirt ." this didn't , but its not Dover sole . nothing wrong with it.
I torched it a bit :
Im pleased the fish was tender , not tough nor dry. Ill try a couple of degrees higher next time , as Id like tender w a little more firmness. 133 f ?
given the fact that its very difficult to get really fresh fish in my area , even at expensive fish mongers
this was not 1/2 bad. it would be tastier w a littlle Penzey's Chicago Steak seasoning . you read that correctly. that seasoning is great w fish. just not too much. white flat fish and salmon do well with it.
and cooked to a little firmer texture , but still tender.
TJ Fz salmon always seems to give you a big tail piece and a smaller , if you are lucky , piece from the fish much closer to the head in a single bag.
the closer the piece of fish is to the head w salmon , the more fat and the more flavor , even in farmed fish.
they also had some Alaska Cod which I might try SV
progress has been made.