That it is. It's also pretty awesome with salmon [0], 43°C for an hour then take it out, pat the skin dry, and crisp the skin in a cast iron skillet with some oil, serve immediately. Crispy skin and buttery soft salmon makes for a great texture contrast and tastes absolutely delicious.

[0] https://www.seriouseats.com/recipes/2016/08/sous-vide-salmon...