Sous Vide SALMON TEMPERATURE Experiment!

[@marklouiz6234]

Nice to see youtubers supporting each other,you used guga food’s cutting block lol

[@SousVideEverything]

Little shoutout to GugaFoods 🤣😂🤣

[@chrisanders713]

He also used his cameraman and his house.

[@daovrlord8051]

Its almost like hes Guga😂😂😂😂

[@samfranco4641]

Da Ovrlord don‘t be silly! That‘s impossible

[@unidielts]

@@daovrlord8051 lmfaooo! Word! The sous vide Guga shout out the Guga foods Guga.

[@agoddamndog6398]

God this channel feels like it has the production quality of a channel with a couple million subscribers. Keep up the high quality work!

[@dylan522p]

From the future, that's exactly what he is

[@etclarke]

@@dylan522p 1.83m and counting

[@dylan522p]

@@etclarke he had 3 channels, even at that time

[@matt10oc]

Guga your production value continues to grow! These videos are incredible

[@gatorpixeldoctorrepair4878]

You should try increasing the temp and see where the texture changes to undesirable.

[@guillaumedurant7647]

Great idea.

[@andystevens7557]

Thank you guys. I have always done it at 117 and wasn't in love. Today, we have friends coming over and I am going to try 131.

[@semtas848]

Video skills are on point in this video. Nice locations. Amazing!

[@markgriffin8186]

Each week Maumau slowly turns into the Ninja.

[@hdhdbej]

Mark Griffin maumau is his own man

[@cocodojo]

Does that make Angel into MauMau?

[@ugursenturk5860]

NOOO

[@InsideTraderNancy]

I thought that the last few videos with him screaming like ninja.

[@aimpostera8759]

Now you know why

[@timdowney6721]

They’re absolutely right about going to Alaska. If you have the time, driving the Alaska highway is a great trip.

[@InDebt8]

It depends on the salmon. Sockeye cooks with no albumin build up and, for me, is best at 115 for 45 min. Pacific salmon at 122'ish. Steelhead, which can be very fatty/oily when cooked Sous Vide, 130'ish. I've never had to add oil to my salmon to keep it from sticking. Finish off the salmon with a one minute grilling, each side.

[@deimosadrastos6172]

I personally prefer to sear only. Crispy exterior with a raw interior. Love it!

[@rayzecor]

You got some very nice footage in Alaska, especially that underwater shot with the fish.

[@mattwright6249]

WOW..... OH WOW.... OH WOW... Looks like the kitchen has been upgraded a little since that last video I watched. You are the reason I own a vacuum sealer and a sous vide setup, infra red searing device. We used to conventionally barbecue all our steaks and came across your videos in the winter when the barbecue was covered in snow. Honestly, we wont go back to the old ways. Sous Vide Every Day!

[@mogarcia9755]

The higher temp and the frying sear, gives the whole fried fish method and taste. Which most people who barely like fish prefer it fried...

[@michaeljoseph3475]

Guga: "...Guys well see you on the next one . Take care everybody" Ninja: "LAV YOU" Miss you Ninja!

[@malachiedwards3783]

"Number B is winning" LOL Love the vids!

[@iluvj00]

Guga, just ask for salmon sashimi and don't waste the rice.

[@69hdavid]

As always, your reviews are the best on the web. Well done again. I will be trying the salmon very soon.

[@Louis.Campbell]

Hi again!!! got a chance to comment early again, last time was in 2017 as I have been traveling! So glad to see your channel grow! Also that salmon looks DEEEEEEEEELICIOUS

[@tacotacotington3638]

I feel like this channel should be on TV or Netflix its such high quality

[@johnoliva970]

I only just found both of your channels and subscribed, ive been binging your episodes and craving meat more and more every episode i watch. Thanks for your content

[@MonkeyDeRuffy777]

Maybe for Gugafoods: How much smoke is too much? And for Sous Vide: Oriental and Asian spice rubs on rib-eye

[@frothywater1082]

Thank you so much Guga! I really needed to see this video. Very helpful

[@danielphillips5944]

Hey glad you upload so much your vids cheer me up when I'm feeling down thanks!

[@johnbiswanger4292]

ATK had a video that showed that wild and farmed salmon had different ideal IT temperatures with farmed needing 5 F. more.

[@dudehere1100]

I agree. I smoke mine until ~134. I've had lower temps, but the inside seemed raw and when I cut into it, water would rush out. 134 seemed to leave it melt in your mouth delicious and flakey.

[@Sethonious]

53c is my go to temp for all seafood. Prawns do really well at 53c.

[@merryequipment]

Nice new kitchen, bro! Looks amazing. I’m so happy for you, your crew, and this channel. Great to watch you grow!!

[@jordanpowell3179]

You are amasing guga thank you for always making me smile and showing me new things to cook thanks guga.

[@terryanderson9037]

Another great pointer. I will definitely use 131* when I sous vide cook my salmon rather than smoking it.

[@Furkan-ng1kz]

Hey Guga an Experiment with chicken wings marinated in peanut butter, honey and nuts in sous vide would be very interesting

[@jamesellsworth9673]

Furkhan: Which nuts would you recommend? Would toasted peanut oil work? I'd like to see toasted peanuts (or your choice) done at the end with the searsall or a culinary torch.

[@BooTangClan]

I only come here for the commercials. Any actual content is just a lucky bonus 💪🏼

[@TabilismaFamily]

131 felt to well done for me but still juicy compared to regular pan seared. Gonna try 125 maybe 128 next

[@robmarais]

Guga etc. this was really informative. I have tried cooking fish fillets in sous vide before, but not with much success. With this info, I just bought an atlantic salmon fillet to try this temperature for sous vide out, film at 11! Of course after the sous vide I will just broil the skin side to get the incredible crispy salmon skin, I am a salmon skin lover as well! I don't know about you guys down in Miami, but here in Boston ya can't beat our fresh fish ;-)

[@crisaga5722]

Good video!!! And the salmon, looks delicious!!! Greetings from Guatemala!!!

[@eduardocerna193]

That hose method changed my life thx guga

[@vandimberg1638]

I lived on Alaska for 3 years and went fishing almost everyday possible, love fresh salmon

[@PeninsulaPeninsula]

Best sous vide channel ever

[@gabbyy__]

I have a friend who’s family catches tuna, and one day she gave me some raw tuna, no rice or nori included. Although I had raw tuna in the past, I never had the experience of eating it by itself. It was really good! 🤤

[@worthdoss8043]

Salted dried and smoked is the bomb.

[@silverjunky4946]

You need to do a give away and have a viewer come taste test your food with you

[@newshinyhunter9349]

Best youtuber thank you guga for these videos! From France 😊🇫🇷

[@ahagouel]

Great to see Mamao so present in the video!!

[@mlg_olly9293]

try using flavored olive oils, put is in the bag and cook it confit. check out Slamon confit.

[@YTvanSan]

Thanks for doing the experiments! Videos like these got me to subscribe to your channel. Please keep making them.

[@atomicoxygen2440]

i know they don't look good right now but watch this.

[@samfranco4641]

I was very very disappointed when he said that.

[@jackbailey5304]

Damn, some beautiful views over at Alaska. Great video Guga, love it!

[@samusg32ify]

Oooohh Wow! Exactly what I want to Sous Vide next, perfect timing guys!!!

[@Xilv7]

This video inspired me to cook salmon this weekend. Easy.

[@dayne9425]

This video quality is insane it the best videos quality so far 👍🏾

[@MulYeungCooking]

Guga, you should try confit sous vide the salmon and then chill it. Going to be a different texture than all the meat dishes you've sous vided

[@dexter712]

yeeeeees yeeeeees yeeeeeees another vid this is awesome and makes me want to cook my own food ;)

[@capitalmusic9660]

yesss new videooo!!!!!!

[@johnhenry7193]

liking the new set up

[@Thor_Asgard_]

The Ninja is missing quite often these days. That has to change! My suggestion: Wagyu A5 Filet of beef, braised in Beef talon and his beloved cheesy bread, which I cant pronounce :) 🙈

[@thehighvaluecat9313]

It's called "pawn the cashew"

[@MarceloZ2]

It's "pão de queijo", but just say cheesy bread, that'll do the trick.

[@cocodojo]

Just means MauMau gets to go first more often! And Angel has to step in as the tie breaker, isn't that right Angel?

[@Heiryuu]

Beef tallow

[@Wipf]

Great idea to leave the temperature at the bottom of the cutting board love the videos gugu

[@toddpower4674]

Just got a sous vide cooker and am looking at these older videos.

[@itninja9503]

Great footage of wild Alaskan Salmon, proceeds to cook Farmed Atlantic Salmon with "Color Added" calling in beautiful... How about a Wild vs Farmed salmon experiment. Whole foods has wild at $10/lb this week.

[@r3sianon975]

Wild caught is always worth the $. Tastes so much better, and is better for your body.

[@itninja9503]

@@r3sianon975 Don't tell me, tell Guga!

[@HateDietPepsi]

I cooked my last salmon filet in the oven at 185 º F for an hour. Definitely different than other forms of cooking. Was flaky and moist with no albumin. Seemed to retain all of it's fats.

[@Agilato]

I love your kitchen, background is amazing!

[@biggest163]

re-test with another x3 but going even hotter with the sous vide for that perfect temp :)

[@galacticgaming5058]

Guga is on the right track with his videos, you deserve more subscribers

[@chefchefchef]

if you have a serated steak knife works great to remove scales too

[@drjdchan]

Great video! Is there any concern about sea lice or parasites cooking below 130?

[@jordanpowell3179]

I love your videos they always put a smile on my face

[@welcometoboston9524]

New favorite channel

[@drcasper]

you guys should publish a book with all your findings to date..

[@wolfsden6479]

*Dishwasher steak*

[@drcasper]

Wolf's Den wha?

[@TonyMueller]

131 is good for white fish too... I love some baramundi at 131 degrees.

[@FireWaterCooking]

That Hesten que set up looks really cool.. I like most seafood at 131 for sure..

[@Nasty619foxdrankthewine]

New upload excites me!!!

[@zhdfzfjvzrtuztuzt]

Thats funny. I did a similar experiment myself and i prefered the lowest temp salmon 😁. Great video though as usual 👍

[@rene-marcelwiese573]

Finally some proper temperature units. TG

[@oleksandrsanzharevskyy]

First of all, I just want to say thank you for everything you do! Your content has been such an inspiration that I decided to invest in a sous vide, and I couldn’t be happier with the decision. No regrets at all-it’s been a game changer in my kitchen! I do have a question, though. My concern is about food safety - specifically, is 131°F enough to kill any potential bacteria when cooking fish?

[@bollyking]

@ 3:33 Dont you think it is a lot of oil for searing, it is more like shallow frying the salmon.

[@brettpike9520]

can you do swordfish? I tried 130 but it wasn't quite flaky enough.

[@samjerbs]

Thank you Guga and Maumau, amazing video as always. But WHERE IS THE NINJA?

[@anthonydessources8452]

I’ve only been eating steaks recently, but now I have to try this. Thanks!

[@Kenman540]

You should do a video covering what oils are best to seer with. I'm a big fan of avocado oil now mysel.

[@nicholasmuzzi4532]

Amazing video

[@ajgonzales6581]

Yes salmon!

[@iamkj79]

You guys should do a cold smoke lox recipe done spud vide and then smoked after the fact with a new Breville smoke gun.

[@__-zp2rm]

Finally useful video! Thanks a lot!

[@suivzmoi]

fish is not like beef or even chicken, density-wise. a skinny fillet like that would reach equilibrium in 20 min sous vide. also if you skin it first you can greatly reduce the fish smell (if you dont want to use sesame oil to hide it :p), then go ahead and fry the skin on its own later on during the sear. that way you will end up with wafer thin skin with guaranteed crunch. if you drybrine for 15min with salt/sugar, you can reduce the albumin leaching at higher temps.

[@georgem.323]

Would like to see some up close and personal shots of the inside of each temperature. Love salmon when cooked right. Can’t stand it when it is super dry. My head chef cooked it for me once and it was heaven the way he cooked it but never gave me the details so I could attempt it.

[@DrivingWithJake]

Yum, I made some on the BBQ the other day turned out amazing! Put down some asparagus then the salmon on top with some butter and lemon one of the best I've had yet. I'll have to try it Sous vide.

[@csharpewalls]

Once again a Home Run video ⚾️⚾️⚾️

[@therandomstranger3951]

America's Test Kitchen tried a similar experiment but with wild vs farm raised fish. They found that 120F is best for any wild caught fish. Any hotter and they said the fish was dry. 125F was best for any farm raised fish species like salmon.

[@smallcrawlz5703]

nobody: Guga: LEZZDUIDD

[@emanuelmercado6359]

Alan L.T. Im waiting on someone to make a LEZZDUIDD compilation

[@pepepepepe33]

Much salmons. Very wow.

[@gilk8228]

🎶Oh baby I don't need pricey grills to have fun tonight 🎶

[@nathanrspain]

Can't wait to see the vid when u crack 1M subs!!!!!!

[@aftakitani]

11:27 aqui, e eu vejo um video desses? Contando os segundos pra ir almoçar hahahaha. Parabéns pelo canal, bom demais!

[@samuelbellanca5788]

Guga back with sum more heat 😤😤😤

[@MegaMAWG]

Went to Alaska then came back and Sous Vide farm raised salmon? The color is a dead giveaway. Wild caught salmon and farm raised are like two completely different foods.

[@christophersmith588]

Awesome experiment. I have been trying to get my wife to eat more fish (she thinks she only likes shrimp/crab) so I'll do # C and see how she likes it. Thanks Guga!

[@Ea-Nasir_Copper_Co]

christophersmith588 You could trust her to know herself, and not say awful things like "she thinks she likes". Wow; contemptuous or what?

[@jakec3787]

@@Ea-Nasir_Copper_Co chill snowflake, lots of people say they dont like things when they just havent tried it, probably the case here

[@klyph]

You need to try some Copper River salmon. The flavor is mind-blowing.

[@haidersabhan8839]

Number C seems to be the winner 👍

[@michelturcotte9533]

I don’t speaker english very well can you tell me what oil you use for this recepie Thankyou i love your vidéos Michel from Québec

[@BKNb77]

You need to do this again but even higher temperatures. You can’t end with the best one being the highest temperature you cook. What if you go 5°C more and it’s even better?

[@michaelford1602]

“Number B” 😂😂 you guys kill me!

[@brandondavis6365]

I tend to sous vide salmon at 120. But I don’t sear it, as I typically ate it poached or baked, and thus not browned, growing up. But I’ll try 130 next time.