Salmon Fillet

The fatty fish par excellence, its orange color comes from astaxanthin, a powerful antioxidant. During classic thermal cooking, its proteins contract and brutally expel water mixed with albumin (which coagulates into unsightly white streaks on the surface). The thermodynamic mastery of salmon lies in sous-vide semi-cooking (42°C - 45°C): the temperature is low enough to prevent albumin from coagulating, offering intact vibrant flesh and a melt-in-the-mouth texture reminiscent of warm butter.