Yea’ well, the equipment for Sous Vide is on the top of my list now 
Hey BTW, what kind of torch head to you use for searing ? I like the one that the Sous Vide everything guy uses. Looked like it put out a big, wide flame ? I already have one that I’ve used for construction projects… But it creates a pretty small central flame, and not the big wide type…
I usually only see the raw filets vacuum sealed at the local store. I’ll buy some this weekend. Should I bake, or cook on the stovetop? (those are my only options) lol
For your first time, I would fry it so that you can watch what the cooking process does to the color and firmness. Less than 10 minutes once the pan is hot ( medium hot )
Yea’, you can fry it, bake it, or whatever… Just make sure to check it after 7 or 8 minutes, by pulling it apart a little with a fork… It will be obvious by the color change when it’s done all the way through… And DONT overcook it.
Hey all, first time poster, lurker for the past few months. I saw this thread and felt compelled to create an account and reply… I’m a chef, a sous-vide aficionado, I buy meat in bulk, vacuum-seal almost everything (chamber-vac is part of the upcoming kitchen remodel!), and record and track everything I make and consume. I am a fat-adapted athlete that is meeting fitness and physique goals through dietary manipulation. But that’s not why I replied. Rather, I wanted to share the following:
Quoted from Mercola Article on toxic salmon
Blockquote > Farmed Salmon Are Five Times More Toxic Than Any Other Food Tested
Farmed salmon also contain far higher levels of contaminants than wild, in part because of their elevated fat content. Many toxins readily accumulate in fat, which means even when raised in similarly contaminated conditions, farmed salmon will absorb more toxins than the wild fish. Shockingly, research reveals the most significant source of toxic exposure is not actually the pesticides or the antibiotics given to farmed salmon, but the dry pellet feed.
Pollutants found in the feed include dioxins, PCBs, chlorinated pesticides and a number of other drugs and chemicals. When consumed by the salmon, these toxins accumulate in the fat. One study,10 which tested 700 salmon samples collected from around the world, found PCB concentrations in farmed salmon are, on average, eight times higher than in wild salmon.
According to the authors, “Risk analysis indicates that consumption of farmed Atlantic salmon may pose health risks that detract from the beneficial effects of fish consumption.”
Another group of scientists concluded that11 “Consumption of farmed salmon at relatively low frequencies results in elevated exposure to dioxins and dioxin-like compounds with commensurate elevation in estimates of health risk.” Toxicology researcher Jerome Ruzzin has also tested a number of different food groups sold in Norway for toxins, confirming that farmed salmon contain the greatest amount of toxins of them all, and by a large margin.
Overall, farmed salmon are five times more toxic than any other food tested. In animal feeding studies, mice fed farmed salmon grew obese, with thick layers of fat around their internal organs. They also developed diabetes. Ruzzin notes that a theory gaining traction is that rising rates of obesity are related to the increasing number of toxins and pollutants we’re exposed to through our environment and food. In light of his own findings, Ruzzin has stopped eating farmed salmon.
What Makes the Fish Feed so Toxic?
To investigate why the fish feed is so toxic, the film visits a Norwegian fish pellet plant. Here, we find out that the main ingredient is eel, used for their high protein and fat content, and other fatty fish from the Baltic Sea. That’s where the problem begins, as the Baltic is highly polluted. Some of the fish have toxic levels of pollutants, which then simply get incorporated into the feed pellets.
In Sweden, fish mongers are required to warn patrons about the potential toxicity of Baltic fish. According to government recommendations, you should not eat fatty fish like herring more than once a week, and if you’re pregnant, fish from the Baltic should be avoided altogether. Swedish Greenpeace activist Jan Isakson reveals some of the sources of all this pollution. Just outside of Stockholm, there’s a massive paper mill on the bank of the Baltic that generates toxic dioxins.
Nine other industrialized countries surrounding the Baltic Sea also dump their toxic waste into this closed body of water. Dioxins bind to fat, which is why herring, eel and salmon end up accumulating higher amounts than other fish. So, as a result of being deemed unfit for human consumption, some of these fatty fish are now primarily used as fish food. Alas, in the end, these toxins wind up on our plates anyway whenever we eat farmed fish, especially farmed salmon.
One of the Best Kept Secrets of the Fish Industry
Some of the toxicity also stems from the manufacturing process of the pellets. The fatty fish are first cooked, resulting in two separate products: protein meal and oil. While the oil has high levels of dioxins and PCBs, the protein powder also adds to the toxicity of the end product. To this protein powder, an “antioxidant” called ethoxyquin is added. According to the filmmaker, this is one of the best kept secrets of the fish food industry — and one of the most toxic.
Ethoxyquin was developed as a pesticide by Monsanto in the 1950s. Its use is strictly regulated on fruits, vegetables and in meat, but not in fish, because it was never intended for such use.
Fish feed manufacturers never informed health authorities that they were using the chemical as a means to prevent the fats from oxidizing and going rancid, and so its presence in farmed fish was never addressed. Disturbingly, testing reveals farmed fish can contain levels of ethoxyquin that are up to 20 times higher than the level allowed in fruits, vegetables and meats.
What’s more, the effects of this chemical on human health have never been established. The one and only study ever done on ethoxyquin and human health was a thesis by Victoria Bohne, a former researcher in Norway who made a number of disturbing discoveries, including the fact that ethoxyquin can cross the blood brain barrier and may have carcinogenic effects. Bohne was pressured to leave her research job after attempts were made to falsify and downplay her findings.
Others have linked the secret use of ethoxyquin in Norwegian fish farming and the lack of scientific investigation into its effects to the Norwegian minister of fisheries and coastal affairs, Lisbeth Berg-Hansen, who also happens to be a major shareholder in a commercial salmon farm, and has held many high-ranking positions within the fishing industry.
KCKO. Great to have a community such as this one. I welcome discussion on this topic, I watched the film linked in the article and was convinced.
I generally check baked salmon at 12 minutes, baking at 375F. It’s usually done but sometimes needs a couple more minutes depending on thickness. Baking retains more omega 3, but I really like it blackened with Cajun spices in a cast iron with a tiny bit of bacon grease or coconut oil. Fry skin down first to get the skin crisp. 
@fatkidfromFL I would give you more stars for the farm raised plead for sanity if I could, unfortunately @FishChris don’t wanna hear it!
Hey fatkidfromfl Welcome. I think it’s kind of cool that my post got you to finally post Also, I’m sure that some folks will be glad to hear all of this info about farm raised salmon.
I personally spend less than .3 seconds per day worrying about things that might possibly give me cancer, or some other hideous diseases, and this is for two basic reasons…
PS, if I were super worried about cancer, I’d start smoking weed again (with a high % of CBD’s) 
Thank’s again for your reply. I think you might agree with a lot of my other posts here. I’m not always the weirdo with crazy oppinions lol
OMG! The other day as an OMAD day of eating, I put Dino ribs into the sous vide and torched them in high heat in the grill and they came AMAZING! No restaurant!or local BBQ aside from “Cork Screw BBQ in Spring TX” could get close to it.
Awesome, but two questions… What does OMAD stand for ? …and what are dino ribs ???
OMAD means One Meal A Day. It works for any type of goals such as weightloss, muscle gain and maintenance too. Also DINO RIBS are those gigantic beef ribs I got on the grill.
each one of those is one rib 
@CaptainKirk Do you cut the chuck roast into 2 inch thickness, or cook it whole and then cut it to sear?
Ya’ know, I feel like I could now go 24 hrs without eating… Except, I have to eat something (breakfast) before my coffee… And I have to have my coffee every morning, to get things (including my stomach) started.
And I just don’t have enough of an appetite to get in my 2800 hundred cals or so, in a single sitting.
So I’m thinking my two meal a day plan works best.
Heck, if I were to get back to working out like I used to, I’d have to figure out how to squeeze in 4000-5000 cals a day… Be it two meals a day, or 6 !
Holy moly ! Those are some giant ribs !
Honestly, it depends. I am more likely to cut the thickness down.
Or, if it is really thick, just cut 2" strips off of it.
But if I have time to cook it for a really long time, I just bag it, and cook it.
Then cut off what I want to sear it (usually about 1/3 - 1/2, LOL).
For me, bagging is related more to how/when I cook it. Once it is cooked sous vide,
it’s pretty easy to chop up.
And any leftovers can be chopped up and thrown into your future beef broth or chili, etc.
