Hi! I would love to hear anybody's experience and advice on cooking sous vide on a large scale.
I have an event coming up and was thinking about cooking 70 striped bass sous vide style. In theory this seems to be the best method.
120 qt cooler with temp control, water heater, and water circulartor (any recommendations?)
My main concern is if the fish are crammed into the cooler, laying side by side/on top of each other would this prevent even cooking? Should I have any other concerns?