Sous Vide Ayu

For the Ayu：
Step 1：
Set the Sous Vide Precision to 140℉/60℃.

Step 2：
Season Ayu with salt. Place in a large zipper lock with the olive oil and rice wine. Place the bag in the water bath. Set the timer for 60 minutes.

Step 3：
When the timer goes off, remove the bag from the water bath and carefully remove the ayu from the bag and pat dry. Remove skin from the ayu to plate.

Step 4：
Heat olive oil in over medium-high heat. Add the ayu to the pan and sear on both sides until brown , about 30 second.. Remove skin from the ayu and transfer to a serving plat, and serve.

For the Salted Pepper：
Mixture of all, and serve.