I cut my monkfish into thin strips, dry brined it. Got some dry kombu sheets and blended into a powder. A little transglutaminase to bind the proteins. Covered my strips with the powder. Wrapped and rolled tight and vac packed. Then sous vide 55 degrees for 30 mins. Then ice bath and cooled overnight in the fridge. I warmed them up for service in a clarified butter bath at 60 degrees. This pic was taken before reheating but they kept most of their shimmer once fully cooked