How to Sous Vide Fish
Sous vide fish is pretty easy to make and the time and temperatures are pretty even across all fish.
Note: For a much more detailed look at cooking fish, I highly recommend reading my article on How to Sous Vide Fish.
General Sous Vide Fish Times
All cook times should be based on the thickness, which is about:
- 0.5" (13mm) thick for 14 minutes
- 1" (25mm) thick for 35 minutes
- 1.5" (38mm) thick for 1 hour 25 minutes
- 2" (50mm) thick for 2 hours
Keep Delta-T in mind, if you can knock 30% off the time by going 2 to 3 degrees hotter to keep the time in the safe zone and not overcook the outside of the fish.
General Fish Temperatures
Most fish follow the below temperatures pretty well, but different fish may be preferable at different temperatures.
- Slightly Warmed: 104°F (40°C)
- Firm Sashimi: 110°F (43.3°C)
- Lightly Flaky and/or Firm: 120°F (48.9°C)
- Very Flaky and/or Firm :132°F (55.5°C)
- Chewy: 140°F (60°C)
- High-Lo: 180°F (82°C) for 2 minutes, then your preferred temp until done.
Warning: All of the fish you use should be high quality fish you would feel comfortable eating raw. The times and temperatures used are almost never enough to pasteurize them.
Using the above guidelines will work for most fish, but I have some older, more specific recommended cooking times and temperatures for sous vide fish below.
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Sous Vide Fish Temperatures and Times
Sous vide fish is great when added to traditional fish dishes such as fish stew, fish chowder, or fish sandwiches. It is also great eaten plain with some olive oil and lemon juice or with a simple salsa of fresh vegetables.
. Below are more sous vide time and temperatures for many of the specific items.
Sous Vide Arctic Char
Arctic Char is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Bass
Bass is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Black Sea Bass
Black Sea Bass is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Bluefish
Bluefish is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Carp
Carp is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Catfish
Catfish is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Cod
Cod is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Flounder
Flounder is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Grouper
Grouper is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Haddock
Haddock is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Hake
Hake is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Halibut
Halibut is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Mackerel
Mackerel is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Mahi Mahi
Mahi Mahi is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Marlin
Marlin is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Monkfish
Monkfish is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Red Snapper
Red Snapper is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Salmon
Salmon is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Sardines
Sardines is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Scrod
Scrod is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Sea Bass
Sea Bass is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Shark
Shark is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Skate
Skate is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Sole
Sole is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Striped Bass
Striped Bass is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Sturgen
Sturgen is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Swordfish
Swordfish is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Tilapia
Tilapia is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Trout
Trout is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Tuna
Tuna is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
Sous Vide Turbot
Turbot is normally heated through (usually 25-45 min) between 104°F and 140°F (40°C and 60°C) - ranging from slightly warmed up to firm and even chewy at the high end. Brining first is ideal.
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