I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it. I wanted to try out some salmon so I did it with olive oil and tyme in a sealable bag using the slow immersion and then sealing at the top method. The guide said 45 munites at 120F which I did. When I pulled the salmon out and blotted it with a paper towel to get it dry, my thermometer was about 120F as expected. However looking at the USDA food safety regulations they say salmon should be 145F in the middle. I have always been paranoid about food safety so I have not eaten this yet. Instead I took off the skin like the guide said and refrigerated them.
So what is the deal with this pretty major temperature disparity. Doing some research I get that some people eat salmon at this temperature, so what's the deal with 145F? Will I get sick eating this? Anything I should look out for? Thank you.