I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also changing the water multiple times) to get rid of the excess salt, followed by poaching or confiting in olive oil.
I have cooked fresh fish many times sous-vide with excellent results at around 50C. I suspect due to an extensive amount of salt, probably, changing the protein structure of the fish; this temperature might not work for rehydrated and desalted fish.
As per this question confiting is covered and another recipe for confiting sous vide also suggests 65C. However in these recipes, next to confiting, the main aim is to extract the gelatin from the fish to be later used in the sauce.
However I wasn't able to find much information on replicating poaching results with sous vide.
Does anyone have experience or resources regarding cooking temperatures for rehydrated and desalted fish.