I have loved almost every result that my Anova has produced. I bought my Anova when they were first released so I have quite a bit experience using it. (Pork, chicken, beef, duck, sooo many fruits and vegetables)
The only thing I have not cared for was fish. Granted I have only tried Halibut... but both times the texture was not to my liking. I love Halibut and refused to ruin any more fillets and made the decision to not attempt it again.
I have yet to try any other fish because of those results, but lately I have felt like trying again. I am thinking Salmon is going to be my next fish attempt, and wanted to see if anyone had recommendations for a different fish or thoughts on fish in general.
I know texture is often different when cooking sous vide.... most of the times for the better. But the difference of texture for fish was weird, and off putting.