So many that they were jumping out of the cooler!
Ready for transporting home:
I was also schooled in the ways of filleting them:
Back at home, I got out various ingredients to seal up the fish with:
I sliced up the lemons and lime, but just left the thyme whole.
All sealed and ready to sous-vide:
You'll have to excuse my inexactness; I should have written it down. I believe I sous-vided this for about an hour at 136 degrees F. I also sous-vided a small pouch of scallops around the same temp for a little bit less time, followed by a light sear:
All in all a great meal, although I don't think I would sous-vide the scallops again. I like them just seared in some browned butter. It was interesting to me to see the fish portion of this meal from live wriggling creature all the way to my plate. A delicious adventure. Thanks to the JeffCP's family for taking me fishing with them!