Originally Posted by bocastephen

One needs to be careful with salmon. I read on a well respected sous vide site that unlike most fish, salmon stops cooking at a certain time point when exposed to constant heat, so leaving it in the sous vide past that point begins to reverse the pasteurization process and introduce bacteria risk the longer it's left in there. While I have no problem with sous vide'ing my meat and chicken, I am somewhat concerned with putting fish in there given I can get the fish to where I want it in the oven without worrying too much, vs chicken/meat which will always end up tough and overdone.