Anova Culinary sous vide. If you cook and enjoy it, treat yourself. I have the middle of the road model shown here:
You will be very happy. The sous vide and a method of searing completely change how you think about cooking and the texture/flavor you are able to achieve.
I’m a huge fan of salmon, cod and haddock in the sous vide. It gives a delicate, tender flavor to the fish and makes it melt in your mouth. It also takes care of the danger of overcooking.