You are viewing a single comment's thread from:
RE: Food Photography: Focusing on Sous Vide
That's my favorite of the four dishes above. I would, however, reduce the temp by 1-2oC. It's a very delicate fish so a bit lower temp is better. You can tell from the photos that the black cod broke into two or three pieces. All of them did ... a sign to lower the temp some.
Thank you for stopping by!