# \#fish
**URL:** https://community.anovaculinary.com/tag/fish/3.md
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## [A Unique Sous Vide Guide](https://community.anovaculinary.com/t/a-unique-sous-vide-guide/473)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Replies:** 0\
**Last updated:** [May 15, 2015, 11:23pm UTC](https://community.anovaculinary.com/t/a-unique-sous-vide-guide/473 "2015-05-15T23:23:16Z")
Have you ever wondered what our friends in Spain are cooking? Here is a time and temperature guide for some items you do not see every day in most places. I had the monk fish liver in Japan (steamed not sous vide) a long…
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## [Bourbon Glazed Salmon w/ Sweet Potato Relish, Crispy Sage, Blue Grits](https://community.anovaculinary.com/t/bourbon-glazed-salmon-w-sweet-potato-relish-crispy-sage-blue-grits/1480)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Replies:** 4\
**Last updated:** [March 12, 2017, 11:57pm UTC](https://community.anovaculinary.com/t/bourbon-glazed-salmon-w-sweet-potato-relish-crispy-sage-blue-grits/1480 "2017-03-12T23:57:27Z")
One of the more recent dishes I have done, some bourbon glazed salmon! Recipe is bit intensive, but the sous vide portion (salmon) is dead simple, and the star of the dish. You can cook the fish at whichever temp you lik…
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## [Copper River Salmon](https://community.anovaculinary.com/t/copper-river-salmon/501)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Replies:** 3\
**Last updated:** [June 27, 2015, 1:31pm UTC](https://community.anovaculinary.com/t/copper-river-salmon/501 "2015-06-27T13:31:04Z")
During a short period each year we are able to get fresh Copper River salmon from Alaska. It is sent direct from the source overnight and it is a real treat. My wife likes it a little more done than I do so I cooked it a…